1. Six cups of flour, one and one-half cups of sugar, three teaspoons of baking powder, one teaspoon of salt, butter the size of one-half an egg; mix thoroughly, then add four eggs, well beaten, and moisten with sweet milk until a soft dough. Flavor with nutmeg or cinnamon.

2. Three eggs, one cup sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two teaspoonfuls baking powder, and beat until very light. Drop by the dessert spoonful into boiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family.

3. Set sponge for them about two or three o'clock; fry them the next forenoon. Make a sponge, using one quart of water and one cake of yeast. Let it rise until very light (about five hours is usually sufficient); then add one coffee-cupful of lard, two of white sugar, three large mashed potatoes, or two eggs (the potatoes are nicer), and a small nutmeg. Let rise again until light. Roll and cut or pull off bits of dough and shape as you like. Lay enough to fry at one time on a floured plate, and set in the oven to warm. Drop in boiling lard, and fry longer than cakes made with baking powder. If the dough is light enough, and you heat it before dropping in the lard, your doughnuts will be delicious.

4. One cup of milk, one egg, one cup of sugar, two teaspoonfuls baking powder, half teaspoonful cinnamon, and flour enough to roll out.

Plain Doughnuts

One and one-half cups sugar, three eggs, one-half cup butter (scant), two cups milk, two spoonfuls baking powder, flour enough to roll out.

Raised Doughnuts

One pint of new milk, four teaspoonfuls of sugar, one-half cup of yeast, and a little salt; stir thick with flour, and let it rise over night; in the morning add as little flour as will make the dough thick enough to roll out about an inch thick; cut in squares of an inch and a half; as you drop them into the hot fat, stretch them out longer, and fry them thoroughly. Lard and suet, in equal proportions, boiling hot, is said to be better for frying cakes than either alone.