Temperance cook book

One pint of sweet milk, four eggs, one teacupful each lard and yeast, one teaspoonful each cinnamon, salt, and nutmeg, two cupfuls of white sugar. Warm the milk, add the lard and yeast, stir as thick as griddle-cakes; set over night. In the morning, add the beaten eggs, with the rest of the ingredients, and mix like biscuit dough; when light, cut with a small, round cutter, and let them stand on the moulding-board till light; fry in hot lard, and roll in powdered sugar, when done. RAISED DOUGHNUTS. Three cupfuls of sweet milk, one cupful of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cupful of sugar, one-half cupful of butter, nutmeg or cinnamon to taste, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise. WThen light roll out and cut into cakes, and let them get light and fry in hot lard. PLAIN DOUGHNUTS. One and one-half cupfuls of sweet milk, one and one-half cupfuls of buttermilk, one-half cup of sugar, one small teaspoonful of soda, two teaspoonfuls of cream-tartar, even teaspoonful of Equity baking-powder, two eggs, well beaten. Mix very soft, season with nutmeg. Fry in hot lard. DOUGHNUTS — Very fine. One cupful of powdered sugar, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, two eggs, piece of butter the size of an egg, one-half nutmeg. Beat the sugar, butter and eggs together till very light, add the milk and flour, with the baking-powder; mix very soft, roll out an inch thick, cut with a round cutter, not larger round than a walnut, with a hole in the center. You can get one made at any tin shop for a trifle. The beauty of the doughnut is to have it in shape like a ball. Fry in hot lard, and when done, roll in powdered sugar. DOUGHNUTS. Mix by sifting two or three times, two heaping teaspoonfuls of Equity baking-powder, with one quart of flour; beat two eggs with one coffeecup of sugar, adding a teacupful of new milk (or better, if at hand, half milk and half cream), and season with nutmeg. Mix all together, reserving a little flour for rolling out. Fry in hot lard. CREAM DOUGHNUTS. One teacupful of sour cream, two of buttermilk, two of sugar, three eggs, one teaspoonf ul each salt, soda, and cinnamon. Flour to roll out rather soft, cut into strips and twist. Fry immediately. CRULLERS. (No. 1.) Four eggs, six heaping tablespoonfuls of fine sugar, four tablespoonfuls each of melted butter and sweet milk, one teaspoonful of Equity baking-powder. Flavor with lemon. Mil these ingredients well, then add flour enough to roll soft, cut into narrow strips, braid in fancy shapes and fry immediately. If the whole is carefully done, the crullers will come out very light-colored and nice. CRULLERS. (No. 2.) Three eggs, one-half pint of buttermilk, two cupfuls of sugar, one cupful of butter, half a nutmeg, teaspoonful of cinnamon, teaspoonful of salt, flour enough to make them roll nicely. Beat the eggs separately. Roll out, cut into shapes, and fry in hot lard. CRULLERS. (No. 3.)