From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.
_To tell you the truth, I never knew anything about cooking or had a particle of taste for it, but I will send you the recipe for her famous 'doughnuts,' written out by my beloved mother, and I think about the last communication she ever prepared for the press; it was in March of last year. There is nothing specially valuable about the recipe except that it is good and decidedly old-fashioned. I used to think there was nothing so toothsome as mother's 'fried cakes,' for so we called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_
Take a little over one pint of rich, sweet milk, into which put two- thirds of a teacup of sugar and a little salt. Sift as much flour as you think will be required, into which mix four heaping teaspoonfuls of best baking powder. Stir into the milk and sugar six tablespoonfuls of very hot fresh lard, pour the mixture into the flour and make a sponge. When cooled sufficiently to prevent cooking the egg add one egg slightly beaten. Mix to a proper consistency, roll and cut into rings. It is hard to give a recipe where so much depends upon the judgment and care of the cook. Much depends upon having the lard in which the doughnuts are fried very hot before they are put in, otherwise they "soak up the fat" and are heavy.
RAISED DOUGHNUTS.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.
One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead and let rise in warm place until night, then roll thin and cut out; let rise over night in warm place and fry in the morning.
DOUGHNUTS.
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
Manager.
Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of salt. Knead soft, cook in skillet well filled with lard just to the boiling point; place in dripping pan, so that they may not get soggy with the grease while cooling off.