The New century cook book

One cup pulverized sugar, one cup milk, two eggs, salt and nutmeg, two teaspoonfuls baking powder, two tablespoons melted butter, beat eggs separately, flour enough to make like baking powder biscuit, cut them all out at once and let them stand five or ten minutes to rise. - Mrs. Nicholson. Doughnuts. One cup and a half of sugar, one egg and a half, six tablespoonfuls of melted lard, two cups of milk, four small teaspoon- New Century Cook Book. fuls of baking powder, grated nutmeg, flour to stiffen. Knead very little. Mrs. John F. Pershing. Corn Meal Doughnuts. Two cups wheat flour, two cups corn meal, a little salt, three-fourths cup New Orleans molasses, two eggs, one spoonful cream tartar, three-fourths of a spoonful of soda, sweet milk sufficient to just moisten the whole. Make into balls and fry in boiling lard. These are to be eaten hot for breakfast, split open and spread with butter. Drop Fried Cake. One-half cup sugar, two eggs, sugar and eggs beaten together, a little salt, one cup of sweet milk, a little grated nutmeg, two teaspoons baking powder, flour to make as thick as cup cake. Put on end of spoon and drop in hot lard. When brown roll in powdered sugar. Mrs. Russell. Doughnuts. One cup sugar, one cup of sweet milk, one tablespoonful melted butter, four teaspoonfuls baking powder sifted in four cups of flour. Mrs. K. Plattenburg. Doughnuts. One cup of sugar, one cup of buttermilk, two eggs, two tablespoons of melted butter or lard, one teaspoon baking powder in flour, one-half teaspoon soda, a little salt and nutmeg. Not mix very stiff. Mrs. B. E. McNeill. Fried Cakes. One cup sugar, piece butter size of egg, half cup milk, half cup water, two eggs, pinch of salt, nutmeg, three teaspoons baking powder to one quart of flour. Mrs. W. A. Lowell. Fried Cakes. One cup sugar and one large tablespoon butter, creamed; one cup milk, three eggs, two heaping teaspoons baking powder in flour. Flavor, mix very soft. Mrs. Anna Hibbard. Fried Cakes (that will not get hard and stiff). Two cups sugar, two cups sour milk, two eggs, one teaspoonful soda, little salt. Do not mix very hard. Oakland Church. New Century Cook Book. Comforts. To take the place of the conventional doughnut at the breakfast table, are simple and delicious. They may be eaten warm or cold. Observe, that there is no butter or lard in them: One cup of sugar, one cup of sweet milk, three cups of flour, two eggs, one teaspoonful of lemon, a pinch of salt and two teaspoonfuls of baking powder. Have some lard very hot as for fried cakes. Put half a dessert spoonful of the mixture into the lard and roll gently from side to side until done. They are so light will cook in a few minutes if the lard is heated sufficiently. Cakes will not absorb at all. Mrs. Donaldson. ICINGS AND FILLINGS. Cooked Icing.