Cream one fourth of a cupful of butter with one cupful of sugar, add one egg, well beaten, one half cupful of milk, a pinch of salt, and one and one half cupfuls of flour sifted, with a heaping teaspoonful of baking powder. Spread in a pan, sprinkle with seeded and cleaned raisins or currants, a little shredded citron, dot with butter, and sift over sugar and spice, cinnamon preferred. Serve hot, cut in small squares.
CRULLERS
Three eggs, a pinch of salt, two cupfuls of flour, three tablespoonfuls of milk, six tablespoonfuls of melted butter, and six tablespoonfuls of sugar. Roll out half an inch thick, cut out with a small cake cutter which has a hole in the centre, and fry in very hot lard. Drain on brown paper and sprinkle with powdered sugar.
PLAIN DOUGHNUTS
Sift two teaspoonfuls of baking powder with four cupfuls of flour. Dissolve half a cupful of sugar in one cupful of milk. Add to the milk one teaspoonful of salt, half a nutmeg, grated, and two well-beaten eggs. Combine with the dry mixture, roll out, cut in rings, and fry in deep fat. Drain on brown paper.
DOUGHNUTS—II
Half a cupful of butter, one cupful of sugar, three cupfuls of flour, one egg, and one and one half cupfuls of milk, and a slight grating of nutmeg. Make into a soft dough, roll out, cut into shapes, and fry in hot fat. Sprinkle with powdered sugar.
RAISED DOUGHNUTS
One cupful of butter, one cupful of sugar, one teaspoonful of powdered cinnamon, and two eggs, well beaten. Work this mixture into two cupfuls of bread dough or roll mixture made ready for its second rising, and let rise an hour or more. When light, roll out, cut into circles or squares, let rise until very light, and fry in smoking-hot fat. Let drain on brown paper and sprinkle with granulated sugar.