Doughnuts.—Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out ½ inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.
Doughnuts, 2.-½ cup butter, 1 cup sugar, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg, 1½ cups milk, 1 teaspoon extract nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour and powder together, add it to the butter, the milk, etc. Mix into a soft dough; well flour the board, roll out the dough to ½ inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them.
Doughnuts, 3.-¾ cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, ½ teaspoon grated nutmeg. Add beaten whites last, then add enough more flour to make a soft dough. Roll ½ inch thick, cut, and fry as directed.
Doughnuts, 4.—Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, ½ cup sugar, ⅓ teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry.
Doughnuts, 5.—Scald 1 cup milk, add ½ cup sugar, stir till dissolved, and cool. Add 1½ cups flour sifted with ¼ teaspoon salt and 2 teaspoons Royal Baking Powder, the well-beaten whites 3 eggs, 1 tablespoon melted butter, and enough more flour to make a soft dough. Roll, cut, and fry.
German Doughnuts.—Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add ½ teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry.
Puffball Doughnuts.—3 eggs, 1 cup sugar, 1 pint milk, ½ teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown.
Crullers.—1½ cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat.
Crullers, 2.—1 quart flour, ½ cup lard, ½ cup butter, 1 cup sugar, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 2 eggs, 1 teaspoon extract nutmeg. Sift the flour, sugar, and powder together; rub in the lard and butter; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board; cut into strips about ½ inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar.
Crullers, 3.—2 cups brown sugar, 1½ cups butter, 6 eggs, ½ nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough. Roll, cut with jagging-iron, fry as directed.