6. Carefully drop each doughnut into the fat to prevent splashing. Fry not more than 4 or 5 doughnuts at one time or fat will be cooled too quickly. Fry to a delicate brown, turning doughnuts once.
7. Drain on unglazed paper and sprinkle with sugar.
Amount: 2½ dozen [See page 20]
RAISIN ROCKS
2 cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
1 teaspoon salt
½ teaspoon cloves
1 teaspoon cinnamon
½ teaspoon nutmeg