Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

make a soft dough. Roll out into a sheet nearly an inch thick, and cut into shapes with a cutter. Fry in deep cottolene or other fat. Sour milk doughnuts Cream a cupful of butter and two cupfuls of sugar; add four beaten eggs, a half-pint of sour milk, a teaspoonful of soda dissolved in a little boiling water, a teaspoonful each of nutmeg and cinnamon, and enough flour to make a dough that can be rolled out. Roll and cut into shapes. Fry in deep, boiling cottolene or other fat, which has been heated slowly. Mother’s doughnuts Cream a generous half cupful of butter with two cupfuls of sugar; add three well-beaten eggs, a cupful and a half of milk, and _about_ five cupfuls of flour, which has been sifted with three teaspoonfuls of baking-powder. Add this flour gradually until you have enough to make a dough that can be rolled out, as it may not take the full amount. Roll out, cut into rounds, drop into boiling cottolene or other fat and fry to a golden brown. Drain in a colander, and while hot sprinkle with powdered sugar. Ideal crullers Rub together a half-pound of butter and three-quarters of a pound of powdered sugar. When you have a soft cream, work in gradually six beaten eggs, a half-teaspoonful each of nutmeg and cinnamon, and by the handful enough flour to enable you to roll out the dough. Avoid getting it too stiff. Roll into a very thin sheet and cut into rings. The centers of the rings make pretty little marble-shaped crullers. Fry in deep boiling cottolene or other fat, which has been heated slowly. Mary’s crullers Rub half a pound of butter to a cream with three-quarters of a pound of pulverized sugar. Beat in the yolks of five eggs, whipped smooth; add an even teaspoonful of mace and cinnamon mixed, lastly the stiffened whites of the eggs, alternately with enough flour for a stiff dough. Begin with two cupfuls (sifted). Roll out, cut into fancy shapes and set in a cold place for an hour before