Very Fine Doughnuts

Half a pound of butter, a tablespoonful of lard, three-quarters of a pound of white sugar, five eggs, one and a half pints of milk, and a coffeecup of home-made yeast. Heat the sugar and milk together, mix them with flour enough to make a stiff dough, melt the butter and lard together, and pour them hot over the dough, and work it well in with the hands; add the eggs beaten separately, a little cinnamon and nutmeg, and then the yeast. Set it over night in a warm place. When very light, next morning, pinch off pieces the size of a walnut, handle as little as possible, rolling them lightly round; drop in boiling lard. When brown, take them out, and whilst warm, sift powdered sugar over them.

Plain Doughnuts

One pint of milk, two cups of yeast, one heaping cup of mixed butter and lard, three even cups of sugar, and as much flour as will make a soft dough; knead it well together, and set in a warm place over night; next morning, if very light, roll out without adding any flour, let them stand a few minutes to rise; boil in lard.

Doughnuts, No. 2

Four quarts of flour, one pound of sugar, three-quarters of a pound of butter, four eggs beaten light, half a grated nutmeg. Stir the butter and sugar to a cream, add the eggs, a little salt, the nutmeg, a teacup of yeast and the flour. Set them over night, roll out in the morning, cut in shapes, let them rise again. When very light, boil in sweet lard.

Quick Doughnuts

Three cups of sour milk, one and a half of white sugar, three-quarters of a cup of butter, one egg, a dessertspoonful of sale-ratus. Mix together the milk, egg and sugar, stir it until the sugar is dissolved, warm the butter a little, stir it in, and add flour until of a consistence to roll out; then stir in the saleratus dissolved in a little warm water. Boil in lard.

Nonpareil Doughnuts

One and a half pints of milk, three-quarters of a pound of sugar, half a pound of butter, half a nutmeg grated, a little salt. Boil the milk; when a little cool, stir in the butter, then the sugar and salt; and when only milk-warm, stir enough flour in to make a sponge, set them over night; in the morning, add a little more flour, and let them rise again. When light, flour your paste-board, turn them on it, roll out, and cut about half an inch in thickness, and let them stand on the board, which you must flour to prevent their sticking. When they rise again, put them in boiling lard, and brown them nicely. Half a teacup of home-made yeast or a coffeecupful of baker's yeast for this quantity.