Doughnuts

Ingredients

• Two cups sugar
• one cup milk
• two eggs well beaten
• one large tablespoon of butter
• two teaspoons baking powder
• pinch of salt
• and nutmeg
• Add swansdown flour enough to roll
• fry in hot snowdrift lard

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 40. The excerpt below is the record exactly as published.

DOUGHNUTS Six eggs beaten light, one pound of sugar, one-half pound of butter, one- half pint of sour cream, one teaspoonful of soda, swansdown flour for a soft dough. Have lard boiling and dust doughnuts with powdered sugar while hot. NUT SQUARES Beat one egg with one cupful of brown sugar, a pinch of salt, and one- fourth saltspoonful of soda, add one cupful of hickory or other nuts chopped fine and five tablespoonsful of swansdown flour. Spread out in a flat pan and bake twenty minutes, then cut in squares. The squares should be one inch thick when cut. CREAM CAKES Cream together two-thirds cupful of butter and two cupfuls of sugar. Add the well-beaten yolks of four eggs and one cupful of milk. Sift three and one-half cupfuls of sifted swansdown pastry flour and add it gradually to this mixture, mixing with the last half cupful three and a half level teaspoonsful of baking powder, ( 62 ) CRYSTAL SPRING LAUNDRY GO. Incorporated 720 Franklin Road, Roanoke, Va. D. W. Howell, Secretary L. H. Weld, Manager Phones 828-829 OATMEAL COOKIES Two eggs, three-fourths cup of butter or butter and snowdrift mixed, one cup sugar, two cups of sifted swansdown flour, two cups of dry oatmeal, one cup of seeded raisins, one teaspoon of soda dissolved in one tablespoon of hot water, four tablespoons of milk, two teaspoons of Sauer's cinnamon. Drop by spoon on greased pan. This is stiff batter but spreads. Leave space be- tween cookies. —MRS. W. N. SAUNDERS. OATMEAL MACAROONS Two eggs, three-fourths cup sugar, one tablespoon melted shortening, two cups rolled oats, one cup cocoanut, one-half teaspoon vanilla, one-half tea- spoon salt, three tablespoons cornstarch, one teaspoon baking powder. Bake in slow oven twenty minutes. — MRS. ERNEST H. JENNINGS. GINGERBREAD One-third cup of butter, one cup of molasses, one cup of boiling water, one egg, one teaspoon of grated orange peel, three cups of flour, one and one- half teaspoons of soda, one-half teaspoon salt, one teaspoon of ginger, one teaspoon of cinnamon. Mix in the order given. Beat well and bake in a loaf thirty minutes. Serve with whipped cream.— MRS. R. COSBY NEWTON. NEW ENGLAND DOUGHNUTS One cup sugar, one cup sour milk, two eggs, one tablespoon of fat taken from the boiling fat in which the frying is to be done, one teaspoon of salt, one teaspoon of ginger, one teaspoon of nutmeg, one teaspoon of soda, one-half teaspoon of cream of tartar with sufficient swansdown flour to make soft dough. Don't make the doughnuts until the fat is boiling, and in that way they don't soak up the fat. —MRS. W. H. DUNCAN. BROWNIES One cup granulated sugar, one tablespoon of butter, two whole eggs, one- half cup chopped nuts, one teaspoon vanilla, two tablespoons of grated choco- late (melted), one cup of swansdown flour. Spread thin and bake in mod- erate oven for twenty minutes. Cut in squares. — MRS. L. B. FOWLER. ( 63 ) GINGER BREAD One cup sugar (white), one-half cup molasses, one-half cup butter, one teaspoon cinnamon, one teaspoon ginger, one teaspoon cloves, two teaspoons of soda in cup of boiling water, two and one-half cups of swansdown flour. Add one egg well beaten last, threefourths cup of raisins or nuts if desired. —MISS COOPER. DOUGHNUTS Two cups sugar, one cup milk, two eggs well beaten, one large tablespoon of butter, two teaspoons baking powder, pinch of salt and nutmeg. Add swansdown flour enough to roll, fry in hot snowdrift lard

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