"GRANDMOTHER'S" DOUGHNUTS
Cream together 1 cup sugar and 2 teaspoonfuls butter, ½ a grated nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour (or 1 quart), prepared as follows: Measure 1 quart of unsifted flour and sift twice with 2 generous teaspoonfuls of baking powder. Use this to thicken the batter sufficiently to roll out and use about 1 extra cup of flour to flour the bake-board. Turn out one-half the quantity of dough on to a half cup of flour on the bake-board. Roll out dough half an inch thick. Cut out with round cutter, with hole in centre, and drop into deep, hot fat. Use ⅔ lard and ⅓ suet for deep frying; it is cheaper and more wholesome than to use all lard. When fat is hot enough to brown a small piece of bread while you count 60, it is the correct temperature for doughnuts. The dough should be as soft as can be handled. When cakes are a rich brown, take from fat, drain well on coarse, brown paper, and when cool dust with pulverized sugar and place in a covered stone jar. Never use fat as hot for frying doughnuts as that used for frying croquettes, but should the fat not be hot the doughnuts would be greasy. These doughnuts are excellent if made according to recipe.
FINE "DROP CRULLERS"
Cream together 1½ cups pulverized sugar, 3 eggs, add 1 cup sweet milk, ½ teaspoonful of salt, 3½ cups of flour, sifted after measuring with 2 teaspoonfuls of baking powder. Drop teaspoonfuls of this carefully into boiling fat.
They should resemble small balls when fried. Batter must not be too stiff, but about the consistency of a cup-cake batter.
Boil them in a mixture of cinnamon and sugar when all have been fried.