The New century cook book

New Century Cook Book. salt, chopped nuts, raisin and currants and two tablespoons melted chocolate. Mrs. R. M. Hitchcock. Fruit Jumbles. One coffee cup butter, one and one-half cups sugar, three eggs, the whites and yolks beaten separately, one cup chopped raisins, one teacup currants, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon soda. Flour enough to make stiff, and roll out thin like cookies. Mrs. George A. Gilbert. Jumbles. One cup of butter, two cups of sugar, one egg, one cup of sour milk, one teaspoonful of soda, grated nutmeg, made up soft. Graham Crackers. One cup of sour milk or cream, one cup of light brown sugar, one teaspoon each salt and soda. Graham enough to mix stiff; roll thin and bake slowly. Crullers. One cup sugar, three eggs, six tablespoons butter, four tablespoons water, one teaspoon soda, nutmeg to taste, fry in hot lard. While warm roll in sugar. Nellie T. Newey. Ginger Crullers. One cup New Orleans molasses, two eggs, one-half cup sweet milk, lump of butter size of black walnut, one teaspoon each ginger and cinnamon, two teaspoons of Royal baking powder, small pinch of salt, flour sufficient to make a soft dough, mix well, cook in pot or skillet of hot lard and when done and still hot roll in powdered sugar. Dip cutter in flour before using to prevent sticking. Mrs. O. B. Stout. Doughnuts. One quart flour, three heaping teaspoons of powder, even teaspoonful allspice, three tablespoonfuls lard, one cup sugar, one cup of milk, one-half teaspoon salt, two eggs. Beat eggs and sugar together, then add melted lard, then the milk. Mix well and then pour into the flour in which the powder has been sifted, and stir. Roll half an inch thick. M. W. Doughnuts. One and one-half cups of sugar, three tablespoons melted lard, two eggs, two full cups sour milk, two level teaspoons New Century Cook Book. soda, one heaping teaspoon of baking powder, a little salt and nutmeg. Mrs. A. Converse. Doughnuts. Three tablespoons melted fat, one scant cup sugar, two eggs, two-thirds pint milk, two teaspoons baking powder, a little nutmeg and salt, four cups flour, after cutting out, let stand in a warm, place to rise about fifteen minutes before frying in smoking hot lard, handle as soft as possible. Mrs. Geo. H. Mendsen. Doughnuts. One tablespoon lard, one cup milk, one cup sugar, two eggs, one small tablespoon baking powder, pinch of soda improves it, pinch of nutmeg and salt, flour enough to make a stiff dough, about two cups, fry in hot lard. Mrs. H. O. Bates. Doughnuts. One and one-half cups granulated sugar, one cup sweet milk, two heaping tablespoons butter, two heaping teaspoons baking powder, three eggs, flour enough to roll out. Mrs. W. T. Tate. Doughnuts. Three eggs, one large cup sugar, one cup sweet milk, two dessert spoons butter, two teaspoons baking powder, one-half nutmeg grated, pinch of salt, flour to roll soft, fry in hot lard. Mrs. YV. T. Eaton. Doughnuts. Two and one-half cups pulverized sugar, four eggs, two cups sweet milk, two tablespoons butter, three teaspoons baking powder, a little cinnamon, mix soft. Mrs. Norton. Doughnuts.