Doughnuts I 1 cup sugar
4 teaspoons baking powder 21/2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg 1 cup milk
11/2 teaspoons salt Flour to roll
Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.
Doughnuts II 4 cups flour
1/4 teaspoon cinnamon 11/2 teaspoons salt
1/2 tablespoon butter 13/4 teaspoons soda
1 cup sugar 13/4 teaspoons cream of tartar
1 cup sour milk 1/4 teaspoon grated nutmeg
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.
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