The royal baker and pastry cook : $b A manual of practical cookery

teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry. =Doughnuts, 5.=—Scald 1 cup milk, add ½ cup sugar, stir till dissolved, and cool. Add 1½ cups flour sifted with ¼ teaspoon salt and 2 teaspoons Royal Baking Powder, the well-beaten whites 3 eggs, 1 tablespoon melted butter, and enough more flour to make a soft dough. Roll, cut, and fry. =German Doughnuts.=—Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add ½ teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. =Puffball Doughnuts.=—3 eggs, 1 cup sugar, 1 pint milk, ½ teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. =Crullers.=—1½ cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. =Crullers, 2.=—1 quart flour, ½ cup lard, ½ cup butter, 1 cup sugar, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 2 eggs, 1 teaspoon extract nutmeg. Sift the flour, sugar, and powder together; rub in the lard and butter; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board; cut into strips about ½ inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar. =Crullers, 3.=—2 cups brown sugar, 1½