Mary Jane's cook book

Beat eggs thoroughly and add sugar and remaining ingredients in order given. Add flour till dough is just stiff enough to handle. Fry as usual in deep fat. Mrs. C. W., Jamaica Plain. RAISED DOUGHNUTS. Scalded milk, 1 pint. Sugar, 1 cup. Yeast cake, V2. Butter, i/2 cup. Cold milk, 6 tablespoons. Eggs, 2. Flour. Mace, a pinch. Salt, a pinch. In the morning scald the milk and when somewhat cooled, add yeast cake dissolved in cold milk. Thicken with flour to make a light sponge and set in a warm place to rise. At night beat butter and sugar to a cream, add well beaten eggs and the sponge, mace and salt. Knead with flour to make a soft dough. Let rise until morning. Knead again without adding flour, then roll out and cut as for biscuits. Fat should not be as hot as for doughnuts that are not raised. V. F., Quincy. SOUR CREAM DOUGHNUTS. Thick sour cream, 2 heaping tablespoons. Salt, 1 teaspoon. Soda, 1 teaspoon. Sugar, U/2 cups. Cinnamon extract, 1/2 teaspoon. Eggs, 2. Sour milk, 1 cup. Flour. Mix ingredients in order given, dissolving soda in a little hot water and beating eggs until light. Add flour enough to make a very soft dough. Roll out a little of the dough at a time, cut and leave on the board for 10 minutes, then fry to a golden brown in deep, hot lard. Butter may be used in place of the sour milk. • Mrs. A. G. L., Atlantic. CREAM DOUGHNUTS. Flour, 1 quart. Eggs, 2. Cream, 1 cup. Nutmeg, 14 teaspoon. Sugar, 1 cup. Baking powder, 2y2 teaspoons. Salt, i/> teaspoon. Sift flour and sift again with dry ingredients, add eggs, well beaten, and cream, and beat all together. Add more flour, if necessary, to make a soft dough. Roll out, cut and fry as usual. POTATO DOUGHNUTS. Mashed potato, 2 cups. Butter. 1 tablespoon. Egg, 1. Baking powder, 4 teaspoons. Salt, 1 teaspoon. Vanilla, 1 teaspoon. Sugar, iy2 cups. Nutmeg, a pinch. Milk, % cup. Flour. Beat warm, mashed potato light and add ingredients in order given, beating egg and adding enough flour to make a soft dough, about 5 1/2 cups. New Tear Girl. CHOCOLATE CRULLERS. Eggs, 2. Grated chocolate, 1 square. Sugar, 1 cup. Cinnamon, 1 teaspoon. Shortening, 1 tablespoon. Flour, 3 cups. Milk, 2-3 cup. Salt, y2 teaspoon. Baking powder, I'/o teaspoons. To the beaten eggs add the sugar, shortening, chocolate, cinnamon and milk. Measure the flour after sifting and sift again with the salt and baking powder. Add to first mixture and roll out to 1-3-inch thickness. Cut with a doughnut cutter, or in strips and braid. Fry in deep, hot fat as for ordinary doughnuts. FRUIT COCKTAIL. Shredded pineapple, 1-3 cup. Diced grapefruit pulp, 1 cup. Sliced bananas, 14 cup. Currant jelly, 1-3 glass. Diced orange pulp, 14 cup. Sugar, i/2 cup. Lemon juice, 3 tablespoons. Mix fruits. Melt jelly, add sugar and lemon juice. Heat till sugar is melted. Chill and pour over fruit. GRAPEFRUIT COCKTAIL. Cut grapefruit in half, remove pulp in sections with a sharp knife and a spoon, being careful to save all the juice. Sprinkle well with sugar and let stand on ice for half an hour. When ready to serve fill cocktail glasses with the mixture, pour over each a tablespoon of iced grape juice and serve at once. APPLE COCKTAIL. Apples, 5. Cherries, 1 cup. Oranges, 3. Sugar.