en grease large muffin rings and set them on a hot griddle. Fill each
ring not over half full and bake slowly until a light brown, turn rings
and contents over, bake a little longer, then slip rings off. Serve hot.
If any are left over, split, toast and butter them.

~CRULLERS~--Scald one cup of milk, and when lukewarm add one yeast cake
dissolved in one-quarter cup of lukewarm water, and add one and one-half
cups of flour and a level teaspoon of salt. Cover and let rise until
very light; add one cup of sugar, one-quarter cup of melted butter,
three well beaten eggs, one-half of a small nutmeg grated and enough
more flour to make a stiff dough. Cover and let rise light, turn on to
a floured board and roll out lightly. Cut into long narrow strips and
let rise on the board. Now twist the strips and fry until a light brown
color, and dust over with powdered sugar.

~DUTCH CRULLERS~--Cream one cup of sugar and one-half cup of butter, add
one egg and beat, then one cup of sour milk. Sift one level teaspoon of
flour and add to the mixture, now beat in enough sifted pastry flour to
make a dough that can be rolled out. Cut in rings and taking hold of
each side of a ring twist it inside out. Fry in deep hot fat.

~INDIVIDUAL SHORTCAKES~--Sift two cups of flour, three teaspoons of
baking powder, and one-half level teaspoon of salt together. Add two
well beaten eggs and one-half cup of melted butter. Beat and pour into
greased muffin pans until they are two-thirds full. Bake in a hot oven,
then split and butter. Crush a quart box of any kind of berries,
sprinkle with one-half of cup of sugar and use as a filling for the
little shortcakes.

~RAISED DOUGHNUTS~--Scald one cup of milk. When lukewarm add one-quarter
of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one
teaspoon salt and flour enough to make a stiff batter. Let it rise over
night. In the morning add one-third of a cup of shortening (butter and
lard mixed), one cup light brown sugar, two eggs well beaten, one-half
nutmeg grated and enough flour to make a stiff dough. Let it rise again,
toss on floured board, pat and roll out. Shape with the biscuit cutter
and work between the hands until round. Place on the 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.

~SOUR MILK DOUGHNUTS~--Beat two eggs light, add one cup of sugar and
beat, one-half cup of butter an