Farm and home cook book and housekeeper's assistant

Pour 1 pt boiling hot sweet milk over 1 lb sifted flour, stirring vigorously, then break in 7 eggs, one at a time, cut off little pieces with a tablespoon and drop into hot lard. If carefully cut they will be nearly round. Turn until they are evenly brown. When cool roll in powdered sugar, or eat with molasses.— [E. R. H., Pa. Farmer's Doughnuts 11 To 1 cup sugar add 1 well-beaten egg, and 1 cup buttermilk or sour milk, to which add 2 teasp thick sour cream, 1 level teasp soda, arid salt and nutmeg to taste. Mix with flour to a soft dough. — [Mrs. W. J. B., Me. Molasses Doughnuts (No Eggs) To % cup molasses add % cup sugar, 1 cup sour milk or buttermilk, in which dissolve 1 teasp soda, 1 tablesp melted lard, a little salt and ^/i teasp ginger, with flour enough to make a dough of the proper consistency — [Mrs. L. M. A., Me. DOUGHNUTS AND PRIED CAKES 87 Cocoa Doughnuts To 1 cup sugar add 1 tablesp butter, 1 well-beaten egg, a little salt, 1 cup sour milk in which dissolve i/^ teasp soda, 1, 2 or 3 tablesp powdered cocoa, and flour enough to make a soft dough. The amount of cocoa should be regulated to taste. — [Mrs. N. F., Mass. Potato Fried Cakes I To 6 boiled potatoes, each about the size of an egg, mashed while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about 6 cups fiour sifted with 6 teasp baking powder. — [Mrs. M. W. H., Mich. Potato Fried Cakes II To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, i/i cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a dough of the proper consistency. Add the beaten whites of the eggs just before adding the flour. Mix with the hands until smooth and velvety, roll out about Vz inch thick and 6 inches wide, then with a sharp knife begin at the end and cut strips % inch wide. Bring the ends of each strip together and pinch. In this way the last cake will be as good as the first, for no more flour will have to be kneaded in. Twist the doughnuts and fry them in deep hot fat until a delicate brown, and drain on brown paper. When made with potatoes, doughnuts will keep moist for a week or more. — [Mrs. L. M. D., Mich. Fried Cakes (No Eggs) Dissolve 1 level teasp soda in 1 cup sour milk, add 1 cup sugar, 1 tablesp shortening, a little salt and cinnamon or nutmeg and flour enough to make a soft dough that will roll out easily. — [Miss A. H. B., Mich. Old-Fashioned Twisters To 1 cup buttermilk add 1 cup sugar, 2 or 3 well-beaten eggs, 1 level teasp soda dissolved in a little warm water, 4 tablesp melted lard, nutmeg to taste, and flour to make a dough which can be rolled thin. Cut in inch wide strips, twist and pinch the ends together, and fry in hot lard. — [Mrs. J. N. J., Kan. Puff Balls Beat 3 eggs light, add 1 cup sugar, 1 pt milk, some salt and nutmeg, and sufficient flour sifted with 2 teasp baking powder to make a dough in which a spoon can stand up. Drop by small spoonsful into hot fat. Dip the spoon into the hot fat ^every time. — [H. M. W., Mass. Potato Puffs