let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.
Doughnuts I
| 1 cup sugar | 4 teaspoons baking powder |
| 21/2 tablespoons butter | 1/4 teaspoon cinnamon |
| 3 eggs | 1/4 teaspoon grated nutmeg |
| 1 cup milk | 11/2 teaspoons salt |
| Flour to roll | |
Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.
Doughnuts II
| 4 cups flour | 1/4 teaspoon cinnamon |
| 11/2 teaspoons salt | 1/2 tablespoon butter |
| 13/4 teaspoons soda | 1 cup sugar |
| 13/4 teaspoons cream of tartar | 1 cup sour milk |
| 1/4 teaspoon grated nutmeg | 1 egg |
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss
