Raised Doughnuts I

Scald 2 cups sweet milk, and when partly cool add 2 cups sugar, 1 cup lard, 2 well-beaten eggs, 1 cup yeast, a little grated nutmeg and flour to mix in a loaf. Let rise over night, and in the morning roll out 1 inch thick. Cut with cookie or biscuit cutter. Let stand until light, and then fry in hot fat. - [Mrs. F. F. B., O.

Raised Doughnuts II

Boil and mash 2 medium sized potatoes, stir them into 1 pt boiling milk, add a little salt, and 3/4 cup sugar. Set aside until lukewarm, then add 2 well-beaten eggs, and 1/2 yeast cake dissolved in a little warm water. Let this rise until light, then add 1/2 cup butter, and flour to mould. Let rise once more in a warm place (takes about 4 hours), and then roll and cut about 1/2 inch thick. Let them rise again, and fry in hot lard. When cooled, roll in powdered sugar.- [M. B., 111.

Raised Doughnuts III

To 1 pt light bread sponge add 1 cup sugar, 1/2 cup melted lard, 1 well-beaten egg, 1 teasp cinnamon, allspice and cloves mixed, and 1 teasp soda dissolved in 3 tablesp warm water. Mix stiff with flour, and let rise one hour, then roll and cut into cakes, and let these rise about 20 minutes. Fry in hot lard. It takes longer to fry raised doughnuts than those made with baking powder.-[Mrs. S. N., Wash.