1/3 teaspoonful of cinnamon.
1 egg.
1/2 tablespoonful of cold water.
Here is a rule which gives doughnuts that will keep moist and good for several days:—
In the evening beat the butter to a cream and beat the sugar and spice into it. Beat the eggs until light, and stir into the mixture of butter and sugar. Dissolve the soda in half a tablespoonful of cold water. Stir this mixture into the sour milk and add all to the sugar, butter, and eggs. Now stir in the flour. Cover the mixture and set it away in a cold place until morning. In the morning sprinkle the moulding board with flour and put about one fourth of the dough on it. Roll this down to the thickness of half an inch and cut into round cakes with a hole in the centre. If you do not possess a regular doughnut cutter, a biscuit cutter will do, as a piece can be cut from the centre with a thimble. Fry in lard for about three minutes.
It is supposed that pastry flour will be used. If, however, the “new process” flour be taken, omit one eighth of the measure.
Dropped Doughnuts.
1 gill of milk.
1 gill of sugar.
3 gills of flour.