Beat together d talilespoons of sugar and yolks of -'5 eggs, add l)ousnian"s Best Patent flour to make the consistency of fried-cake batter, 1 teaspoon salt, i/o pound blanched almonds cut very fine, and lastly, wbites of eggs whipped stiff✪ Almond Sticks. Roll out, cut into narrow strips and fry in hot fat. ]\Ii!S. Pellow. Fruit Cookies. Three eggs. Y-i <'^d^ '*' l)uttei-. 1 VL' cups of sugar, 1 teaspoonful of spices, all kinds, 1 teaspoonful soda dissohcd in 2 tablespoons of hot water, 1 cup of raisins aiul 1 cup of nuts. 'iV> cups of Donsnian's Best Patt'ut flour. To be mixed over night. ' ^Liis. T. H. Baegh. Mrs. P*s Sour Milk Doughnuts. Scant cu]i sugar. 2 eggs, 3 tablespoons nudted butter, 1 teas))oon soda, 1 cup sour nnlk. Dousman's Best Patent flour to roll. ^Ins. Bilkey. Cream Doughnuts. Beat 1 cup each of sour cream and sugar and 2 viXii:^ together. Add level tea- spoon soda, a little salt and Dousman's Best Patent flour enough to roll. Grandmother's Unsweetened Fried Cakes. To be eaten hot with maple syrup, like fritters. One cup of sour cream. 1 cup of sour milk, 2 well-beaten eggs. 1 teaspoon of soda, i,^ teaspoon of salt. Dous- man's Best Patent flour to roll. Cut out and fry like doughnuts. Mrs. W. H. JoHNSTOisr. Doughnuts. One cup of sugar, 1 cup of sweet milk, 3 eggs, 3 tablespoons of melted butter, 3 heaping teaspoons of baking powder, 1 teaspoon of vanilla, a little nutmeg. Dis- solve sugar in two tablespoonfuls of milk (extra). Then drop in whole eggs, add melted butter, the cup of milk, the sprinkle of nutmeg and teaspoon of vanilla. Put baking powder in flour and add last. It takes about 514 cups of Dousman's Best Patent flour✪ Doughnuts. When frying, keep a piece of raw potato in lard to prevent doughnuts from getting dark. Mrs. A. W. Ha idle. Aunt Lizzie's Fried Cakes. Three eggs, 1 cup of sugar, '/v. cup of butter, 11^. cups sweet milk, 3 teaspoons baking powder sifted in one quart of Dousman's Best Patent flour✪ Aunt Lizzie's Fried Cakes. Mix eggs, sugar, butter and milk together: stir into the flour and baking powder, add flavoring and make stiff enough to cut out and fry. >rutnieg or cinnamon may be used and im- proves them. Mrs. Geo. O. Johnston. Mrs. La Londe*s Doughnuts. One cup sugar, 2^^ tablespoons melted butter. \\> teaspoon salt, 1/2 teaspoon grated nutmeg, 2 eggs, l^/^ cups nulk, 3 teaspoons baking powder, Dousman's Best ['atent flour to make a soft dough : handle as little as possible. Mrs. Crocker. Doughnuts. One-half cup sugar, 2 eggs, 1 grated nutmeg, 1 cup sweet milk, 1 tablespoon SUPERIOR COOK BOOK 123 lard, 2 toaspoons hakiu- powder. Siir ."nouoh Dousnuurs Hfst Patont fl.uir in to make a still'hattt'r. drop witli teaspoon in hoilino- lanl. Mks. a. M. Coi.K. Calnnict. Mn-li. Crullers. Beat thoroughlv 4 c->is, a.M s oranitr spoons (lar-c size) of sn-ar l.oat well: r, of butter, beat; then 10 spoons of thick sour ]iiilk. 1 hcapm- teaspoon ol soda, salt and Dousnu-in's Best Tatenl flour sutVieient to roll out easdy. Cut witli .iao-,oin,o- 1 !• • 1 < I ,,. 1 Mi;s H A. (iooDVKAi;. iron and Irv m hot lard. ■'"> • Doughnuts. One-half c-u]. butter. 1 cup sugar. ;i e-s. P^ cups milk. ■^ teaspoons baki.i- powder in 1 (luart Dousniairs Best Patent flour, pineli salt, nutnu-- flavor. Make .•« 1 + .. J] M i;s. (ii:o. I>\.\i i-()i;ii. stiir enou.uh to roll. . ■ i. . Raised Doughnuts. ✪ Mrs. La Londe's Doughnuts

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Beat together d talilespoons of sugar and yolks of -'5 eggs, add l)ousnian"s Best Patent flour to make the consistency of fried-cake batter, 1 teaspoon salt, i/o pound blanched almonds cut very fine, and lastly, wbites of eggs whipped stiff. Roll out, cut into narrow strips and fry in hot fat. ]\Ii!S. Pellow. Fruit Cookies. Three eggs. Y-i <'^d^ '*' l)uttei-. 1 VL' cups of sugar, 1 teaspoonful of spices, all kinds, 1 teaspoonful soda dissohcd in 2 tablespoons of hot water, 1 cup of raisins aiul 1 cup of nuts. 'iV> cups of Donsnian's Best Patt'ut flour. To be mixed over night. ' ^Liis. T. H. Baegh. Mrs. P*s Sour Milk Doughnuts. Scant cu]i sugar. 2 eggs, 3 tablespoons nudted butter, 1 teas))oon soda, 1 cup sour nnlk. Dousman's Best Patent flour to roll. ^Ins. Bilkey. Cream Doughnuts. Beat 1 cup each of sour cream and sugar and 2 viXii:^ together. Add level tea- spoon soda, a little salt and Dousman's Best Patent flour enough to roll. Grandmother's Unsweetened Fried Cakes. To be eaten hot with maple syrup, like fritters. One cup of sour cream. 1 cup of sour milk, 2 well-beaten eggs. 1 teaspoon of soda, i,^ teaspoon of salt. Dous- man's Best Patent flour to roll. Cut out and fry like doughnuts. Mrs. W. H. JoHNSTOisr. Doughnuts. One cup of sugar, 1 cup of sweet milk, 3 eggs, 3 tablespoons of melted butter, 3 heaping teaspoons of baking powder, 1 teaspoon of vanilla, a little nutmeg. Dis- solve sugar in two tablespoonfuls of milk (extra). Then drop in whole eggs, add melted butter, the cup of milk, the sprinkle of nutmeg and teaspoon of vanilla. Put baking powder in flour and add last. It takes about 514 cups of Dousman's Best Patent flour. When frying, keep a piece of raw potato in lard to prevent doughnuts from getting dark. Mrs. A. W. Ha idle. Aunt Lizzie's Fried Cakes. Three eggs, 1 cup of sugar, '/v. cup of butter, 11^. cups sweet milk, 3 teaspoons baking powder sifted in one quart of Dousman's Best Patent flour. Mix eggs, sugar, butter and milk together: stir into the flour and baking powder, add flavoring and make stiff enough to cut out and fry. >rutnieg or cinnamon may be used and im- proves them. Mrs. Geo. O. Johnston. Mrs. La Londe*s Doughnuts. One cup sugar, 2^^ tablespoons melted butter. \\> teaspoon salt, 1/2 teaspoon grated nutmeg, 2 eggs, l^/^ cups nulk, 3 teaspoons baking powder, Dousman's Best ['atent flour to make a soft dough : handle as little as possible. Mrs. Crocker. Doughnuts. One-half cup sugar, 2 eggs, 1 grated nutmeg, 1 cup sweet milk, 1 tablespoon SUPERIOR COOK BOOK 123 lard, 2 toaspoons hakiu- powder. Siir ."nouoh Dousnuurs Hfst Patont fl.uir in to make a still'hattt'r. drop witli teaspoon in hoilino- lanl. Mks. a. M. Coi.K. Calnnict. Mn-li. Crullers. Beat thoroughlv 4 c->is, a.M s oranitr spoons (lar-c size) of sn-ar l.oat well: r, of butter, beat; then 10 spoons of thick sour ]iiilk. 1 hcapm- teaspoon ol soda, salt and Dousnu-in's Best Tatenl flour sutVieient to roll out easdy. Cut witli .iao-,oin,o- 1 !• • 1 < I ,,. 1 Mi;s H A. (iooDVKAi;. iron and Irv m hot lard. ■'"> • Doughnuts. One-half c-u]. butter. 1 cup sugar. ;i e-s. P^ cups milk. ■^ teaspoons baki.i- powder in 1 (luart Dousniairs Best Patent flour, pineli salt, nutnu-- flavor. Make .•« 1 + .. J] M i;s. (ii:o. I>\.\i i-()i;ii. stiir enou.uh to roll. . ■ i. . Raised Doughnuts.

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