To cook these properly the fat must be sweet, pure and of the right heat. When hot enough it will cease to bubble and be perfectly still ; try with a bit of the batter, until the right heat is ascertained, and be sure and not have the fat so hot that it burns them. Clarified drippings of roast meat is better than lard, or half of each may be used. If the. lard is not perfectly sweet, slice a raw potato and fry before putting in the cakes. Fry in an iron kettle, the spider or skillet being too shallow for the purpose. In making the doughnuts mold them as softly as pos- sibly else the cakes will be tough. The lard may be used from time to time, cutting a potato in slices, and dropping them in the fat to clarify it, then placing the kettle away until the fat settles ; then strain into an earthen crock kept for this purpose, and set it in a cool place until ready for use. CRULLERS. Three eggs, two cups of sugar, one cup of butter, two cups of sour milk, two teaspoonfuls of baking ' powder ; spice and flour to stiffen✪ Crullers; cut in rings and fry in hot lard. IMPERIAL CRULLERS. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoonful butter, three teaspoonfuls baking powder mixed with six cups of flour, half a nutmeg, and a level teaspoonful of cinnamon✪ Imperial Crullers. Beat eggs, sugar and butter together, add milk, spices and flour ; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out a quarter inch thick ; cut in squares, make three or four incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard and fry like dough- nuts. FRIED CAKES. Three eggs, two and one-half cups sweet milk, two cups sugar, two teaspoonfuls cream tartar, one of soda; spices to taste✪ Fried Cakes, roll out and cut in shape and fry in boiling lard ; while hot dip in fine sugar. - DOUGHNUTS. One teacup sour cream or milk, two teacups of sugar, one teacup of butter, four eggs; spice with nutmeg and cinnamon; one teaspoonful of soda✪ Doughnuts; beat all well together with some of the flour; then mix with the hands stiff enough to roll ; cut in diamond cakes and fry in hot lard. o 2 < o . O UJ o > 5 O S •- * * Z < < < o o a -, <* z 2 -j u, t ° § _J Q < ° 5 > 3 x j < Q Z 0£ O o < £ LA YER CAKES. 433 CREAM DOUGHNUTS. Beat one cup each of sour cream and sugar and two eggs together add level teaspoonful of soda, a little salt, and flour enough to roll. GLOBE DOUGHNUTS. Roll out dough slightly sweetened and shortened, as if for very pjain doughnuts; cut in circles like biscuits, put a teaspoonful of jam or jelly in the center of one✪ Globe Doughnuts, lay another upon it, pull the edges slightly together with the fingers, and fry quickly in boiling fat. They will be perfect globes when done, a little smaller than an orange. GERMAN OLLY KOEKS. Roll yeast dough about half an inch thick, cut into small biscuit, let rise, and, when light, roll down a little, lay a few raisins rolled in cinnamon in the center, net the edges, by dipping the fingers in cold water and passing over them, draw them together and press very firmly, and drop them into the hot fat. LAYER CAKES. JELLY CAKES. ✪ Layer Cake

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To cook these properly the fat must be sweet, pure and of the right heat. When hot enough it will cease to bubble and be perfectly still ; try with a bit of the batter, until the right heat is ascertained, and be sure and not have the fat so hot that it burns them. Clarified drippings of roast meat is better than lard, or half of each may be used. If the. lard is not perfectly sweet, slice a raw potato and fry before putting in the cakes. Fry in an iron kettle, the spider or skillet being too shallow for the purpose. In making the doughnuts mold them as softly as pos- sibly else the cakes will be tough. The lard may be used from time to time, cutting a potato in slices, and dropping them in the fat to clarify it, then placing the kettle away until the fat settles ; then strain into an earthen crock kept for this purpose, and set it in a cool place until ready for use. CRULLERS. Three eggs, two cups of sugar, one cup of butter, two cups of sour milk, two teaspoonfuls of baking ' powder ; spice and flour to stiffen; cut in rings and fry in hot lard. IMPERIAL CRULLERS. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoonful butter, three teaspoonfuls baking powder mixed with six cups of flour, half a nutmeg, and a level teaspoonful of cinnamon. Beat eggs, sugar and butter together, add milk, spices and flour ; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out a quarter inch thick ; cut in squares, make three or four incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard and fry like dough- nuts. FRIED CAKES. Three eggs, two and one-half cups sweet milk, two cups sugar, two teaspoonfuls cream tartar, one of soda; spices to taste, roll out and cut in shape and fry in boiling lard ; while hot dip in fine sugar. - DOUGHNUTS. One teacup sour cream or milk, two teacups of sugar, one teacup of butter, four eggs; spice with nutmeg and cinnamon; one teaspoonful of soda; beat all well together with some of the flour; then mix with the hands stiff enough to roll ; cut in diamond cakes and fry in hot lard. o 2 < o . O UJ o > 5 O S •- * * Z < < < o o a -, <* z 2 -j u, t ° § _J Q < ° 5 > 3 x j < Q Z 0£ O o < £ LA YER CAKES. 433 CREAM DOUGHNUTS. Beat one cup each of sour cream and sugar and two eggs together add level teaspoonful of soda, a little salt, and flour enough to roll. GLOBE DOUGHNUTS. Roll out dough slightly sweetened and shortened, as if for very pjain doughnuts; cut in circles like biscuits, put a teaspoonful of jam or jelly in the center of one, lay another upon it, pull the edges slightly together with the fingers, and fry quickly in boiling fat. They will be perfect globes when done, a little smaller than an orange. GERMAN OLLY KOEKS. Roll yeast dough about half an inch thick, cut into small biscuit, let rise, and, when light, roll down a little, lay a few raisins rolled in cinnamon in the center, net the edges, by dipping the fingers in cold water and passing over them, draw them together and press very firmly, and drop them into the hot fat. LAYER CAKES. JELLY CAKES.

The household (of the Detroit free press)