The Fredericksburg home kitchen cook book

6 tablespoonfuls of sugar; 1 tablespoonful melted butter; 2 eggs; % cup milk; 1 cup raisins, and enough flour to make a medium stiff dough. At night set one yeast cake with a pint of water and % sieve flour at about 10 o'clock and let rise until morning; add sugar, a pinch of salt, eggs, butter and milk, beating well all the while. Then add flour. Set aside to rise, when risen to double its size beat down, put in raisins. Let rise again to former height, brush with melted butter, sprinkle with sugar and cinnamon. This quantity will yield one large or two medium loaves. Doughnuts. 1 cup sugar; 1 teaspoon salt; 1 cup milk; 1 teaspoon grated orange peel; 2 eggs; 3 teaspoons baking powder; 1 tablespoon butter. Mix with flour like soft bread dough, roll out one inch thick, cut into rings, let rise until light, then fry in hot lard. IDA HENNERSDORF. — 94 — Doughnuts. IV2 cups yeast; y2 cup butter; 3 eggs; iy2 cups sugar; 1 cup milk; 1 teaspoonful lemon extract; flour enough to make a soft dough. Let rise, roll out and fry in smoking hot lard. MRS. RICHARD HENKE. Doughnuts. 2 cups sugar; 2 eggs; 1 pt. milk; I teaspoon salt: 1 qt. flour; 1 grated nutmeg; 3 teaspoonfuls Royal Baking Powder. Beat well both sugar and eggs, add milk and flour into which the baking powder has been measured. Flour must be added until the dough can be handled. Roll out y2 inch thick, cut in rings or small balls and fry a rich golden brown in a deep kettle of smoking hot fat. MRS. ED. OEHLER, Doughnuts. 3 eggs; 3 tablespoons lard; 1 teaspoon nutmeg; 1*4 cups sour cream; 11/3 cups sugar; 5 cups flour; 2 teaspoons salt ; V/2 teaspoons soda, Beat whole eggs very lightly, add sugar gradually, beating constantly, add lard and continue beating. Mix and sift flour, nutmeg, salt and soda. Add flour and sour cream alternately. Chill dough, then toss on a slightly floured board; roll y2 inch thick and fry in deep lard. MRS. AUG. GOLD. — 95 — Doughnuts. 1 cup sugar; 2 eggs; ½ cup milk; 1 sifter flour; ¾ cup sour cream; 2 teaspoonfuls baking powder. Cut with biscuit cutter and fry in deep lard. MRS. A. STAATS. Love Knots. % cup well beaten eggs; y2 CUP sweet cream; beat together, and mix stiff with flour, roll out very thin, then cut in two inch squares. These cut in five strips, but not quite through, leave the sides together. Then take in hand, slip each strip under the other, when last one in hand, drop carefully into hot lard and bake a rich golden brown, take out and sprinkle with powdered sugar. Apple Fritters. 1 cup of flour mixed with 1 teaspoonful baking powder; add 1 cup of milk with yolk of 2 eggs stirred in; add 1% cups chopped apples; last of all add the whites of 2 eggs beaten very light ; drop with spoon into very hot lard. Any fruit can be used. MRS. E. C. HANSEN. Graham Gems. 3 cups graham flour; 1 cup white flour; 2 eggs; 1 heaping tablespoon melted butter; 2 tablespoons molasses; 1 teaspoon salt; 2 teaspoons baking powder; 2 cups milk or water. Do not make dough too stiff. Bake in quick oven in gem pans. GERTRUDE WEHMEYER. — 96 — Cinnamon RolL Make a good biscuit dough, roll thin, then spread on the following mixture.