Manuscript Cookbook 227

cold. They may be heated in a bag if desired.

Best Ever Doughnuts 2 eggs; 1 cup each of sugar and sweet milk; 1 rounded tbsp of butter; 1 tsp vanilla; ¼ tsp each of salt, cinnamon and grated nutmeg; 3 rounded tsp baking powder; 5 cups of flour. Mix in the usual way and fry in deep fat. Drain on paper toweling and let cool. Then shake in a paper sack to cover with powdered sugar. This is a very Good Recipe.

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Doughnuts (Lemon - Spice) Beat yolks of six eggs until thick and lemon colored and when quite thick, beat in 1 cup sugar; then add to this micture alternately, these dry ingredients 4 cups flour, and sift again with 1½ tsp [baking] soda; 1½ tsp cream of tartar; ½ tsp salt and ¼ tsp nutmeg and add this alternately to the creamed eggs and sugar with 1 cup undiluted evaporated milk to which you add two tbsp lemon juice and 1 tsp grated lemon rind (add dry ingredients first, liquid next and so on until all is used). Place in refrigerator and chill for 5 hours. Roll out to ¼ inch thickness and cut and fry in deep hot fat. Drain on paper toweling. 3½ dozen.

Rose Patterson Doughnuts 4 cups sifted flour; ½ tsp nutmeg; ¼ tsp cinnamon; 1 tsp salt, ¾tsp [baking] soda; ½ tsp cram of tartar; 2 tbsp shortening; ¾ cup sugar; 4 egg yolks beaten or 2 whole egs and 1 egg yolk; 1 cup thick sour milk (use egg yolks for a tender doughnut) Method: Sift together flour, spice, soda, salt etc. Cream shortening and sugar until thoroly blended and add well beaten egg yolks, add milk to this and sift all dry ingredients mixed until nice and smooth without beating it. Do not handle too much. Put on floured cloth, roll out, ¼ inch thick and let dough stand for about 20 mins, then cut out and fry in deep fat. Fat should be about 375° F. and fry until brown. This makes about 3 dozen dough nuts. Drain on paper toweling.

Substitution Reduce sour milk to ¾ cup + use sweet milk. Leave out soda and cream of tartar and use 3½ tsp baking powder.

Quebec Doughnuts Use 1 tbsp Brandy for flavoring and do not cut out with doughnut cutter. Cut out with biscuit cutter, then make a criss-cross cut in the center of each. Chill dough over night before frying.