Making Doughnuts Recipe

2 whole eggs and the yolk of one more. 2 teaspoonfuls of cream-of-tartar, slightly rounding. 1 cup of sugar. 1 teaspoonful of soda. 1 cup of milk. 1 teaspoonful of salt. 5 cups of sifted flour. 1/4 teaspoonful of mace.

Beat the eggs, add the sugar gradually, then the milk, and stir into the rest of the ingredients sifted together, mix thoroughly, adding more flour, if necessary. The dough should be about as soft as can be handled. Take out a little at a time on to a floured board, knead lightly, roll into a sheet and cut into rings. Drop into hot fat and fry to a yellow brown, turning often; drain on soft paper.

Raised Doughnuts Recipe

(MRS. McELAVEY)

3 cups of bread dough. 2 eggs. 1/4 cup of butter. 1/4 teaspoonful of cinnamon or nutmet. 1 cup of sugar.

To the dough ready for shaping in loaves add the other ingredients and mix thoroughly with the hand. Let rise until doubled in bulk, then roll into a thin sheet and cut into rings. Let stand until doubled in bulk, then fry in deep fat. Drain on soft paper, and roll in sifted, powdered sugar.

Recipe For Making Yeast Doughnuts

Yeast Doughnuts

About seven o'clock in the morning crumble one or two yeast cakes into a cup of scalded-and-cooled milk; mix thoroughly, then beat in about one cup and a fourth of bread flour. Beat until smooth, cover and set aside until well-puffed up and full of bubbles (about one hour). Add two eggs, half a cup of sugar, one third cup of melted butter, half a teaspoonful, each, of salt and ground mace, and flour enough for a soft dough. Nearly four cups of flour (in sponge and dough) will be needed. Knead the dough until smooth and elastic, cover and let stand until doubled in bulk. The time of rising will vary, but probably by eleven o'clock, at the latest, the dough will be ready to turn upon a floured board. Pat the dough into a sheet about three fourths an inch thick. Cut in strips three fourths an inch wide, twist and lengthen these, then shape like the letter eight. Let stand on the board, closely covered, until light throughout. Fry in deep fat, dredge with confectioner's sugar.