Tangled Jackets

1 pt. of sour milk, 3 eggs, 1/2 teaspoonful soda, 1 teaspoonful salt, 1 lb. flour.

Mrs. C. Anthony.

Fat Cakes

3 eggs, 1/2 cup lard, 1 cups sugar, 2 cups thick milk, 1 teaspoonful soda, flour enough to stiffen.

Mrs. F. C. Zinn.

Fat Cakes

1 lb. sugar, 1/4 lb. butter, 4 eggs, 1 cup sweet milk, 1 teaspoonful soda, and flour to stiffen. Drop in hot lard. Mrs. E. P. Kuhn.

Salvation Army Doughnuts

5 cups flour, 2 cups sugar, 4 tablespoonfuls lard, 1/2 can condensed milk, 3 tablespoonfuls baking pow-der, 4 teaspoonfuls ground mace, 1/2 tablespoonful salt, 1 cup water. Mix into a stiff soft dough and fry in deep fat. This recipe makes sixty dough-nuts. Mrs. H. S. Ehrhart.

Doughnuts

1 cake of yeast. 1 1/2 cupfuls milk, scalded and cooled. 1 tablespoonful of sugar. Dissolve yeast and sugar in milk. Add 1 1/2 cupfuls of flour. Cover, and put in warm place. Let rise about one hour, then add 1/2 cup sugar. 3 tablespoonfuls butter, 1 egg, 1/2 teaspoonful. salt, 3 cupfuls of flour. Knead lightly. Let rise till twice the bulk. When light turn on floured board and roll to one-third inch thick. Cut with small doughnut cutter. Cover and let rise about forty-five minutes. Drop in deep, hot fat with side uppermost which has been next board. Mrs. E. K. Eichelberger.

Puff Ball Doughnuts

3 eggs, 1 cup of sugar, 3 cups of milk, 1/2 teaspoonful of salt, 1/2 teaspoonful of nutmeg, 2 teaspoonfuls of baking powder, about 1 qt. of flour. Drop by spoon-fuls into hot lard.

Mrs. Laura Beard.

Doughnuts

1 pt. yeast, 1 pt. milk, 1 lb. sugar, 3 eggs, 1/2 cup butter, and lard. Add enough flour to make stiff enough to roll out, just so they do not stick to the fingers. Let rise until twice quantity. Roll out, cut and let rise again. Fry in hot lard.

Mrs. E. R. Schmuck.

Doughnuts

Boil and mash 3 or 4 large potatoes in water enough to make 3 coffee cups of the mixture. To this add a little salt, 1 cup of yeast, 1 cup of sugar, \ cup of lard, enough flour to make a stiff batter, cover well, keep in warm place over night. In the morning add 2 eggs, work into a soft dough, let rise, cut into cakes, let rise again, bake in hot lard. Mrs. Chas. Etzler.

Snow Balls

Take 3 eggs, pinch of salt, enough flour to make stiff dough, roll thin, cut with wheel roller in 4 in. blocks, then cut into strips, tangle them, fry in hot lard. M. V. R.

Snow Balls

Take 2 eggs and 1 gill of sweet milk, add flour enough to make a stiff dough, also a little salt. Roll thin and with a notched wheel pastry cutter cut into squares about 4 inches each way. Have ready a pan of hot lard, mark each square into strips 1/2 in. wide, leaving a border around 1/2 in. deep. Pick them up to place in lard when hot, by taking alternate strips and lay them in sideways. They puff up into a flaky ball, and make a very nice addition to lunch or tea. Mrs. D. F. Stair.