The Boston cooking-school cook book

½ cup milk 1 egg Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes. Raised Doughnuts 1 cup milk ¼ yeast cake ¼ cup lukewarm water 1 teaspoon salt ⅓ cup butter and lard mixed 1 cup light brown sugar 2 eggs ½ grated nutmeg Flour Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar. Doughnuts I 1 cup sugar 2½ tablespoons butter 3 eggs 1 cup milk 4 teaspoons baking powder ¼ teaspoon cinnamon ¼ teaspoon grated nutmeg 1½ teaspoons salt Flour to roll Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat. Doughnuts II 4 cups flour 1½ teaspoons salt 1¾ teaspoons soda 1¾ teaspoons cream