oard. Roll out dough
half an inch thick. Cut out with round cutter, with hole in centre,
and drop into deep, hot fat. Use 2/3 lard and 1/3 suet for deep
frying; it is cheaper and more wholesome than to use all lard. When
fat is hot enough to brown a small piece of bread while you count 60,
it is the correct temperature for doughnuts. The dough should be as
soft as can be handled. When cakes are a rich brown, take from fat,
drain well on coarse, brown paper, and when cool dust with pulverized
sugar and place in a covered stone jar. Never use fat as hot for
frying doughnuts as that used for frying croquettes, but should the
fat not be hot the doughnuts would be greasy. These doughnuts are
excellent if made according to recipe.

FINE "DROP CRULLERS"

Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet
milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after
measuring with 2 teaspoonfuls of baking powder. Drop teaspoonfuls of
this carefully into boiling fat.

They should resemble small balls when fried. Batter must not be too
stiff, but about the consistency of a cup-cake batter.

Boil them in a mixture of cinnamon and sugar when all have been fried.

SOUPS AND CHOWDERS

Stock is the basis of all soups made from meat, and is really the
juice of the meat extracted by long and gentle simmering. In making
stock for soup always use an agate or porcelain-lined stock pot. Use
one quart of cold water to each pound of meat and bone. Use cheap cuts
of meat for soup stock. Excellent stock may be made from bones and
trimmings of meat and poultry. Wash soup bones and stewing meat
quickly in cold water. Never allow a roast or piece of stewing meat to
lie for a second in water. Aunt Sarah did not think that wiping meat
with a damp cloth was all that was necessary (although many wise and
good cooks to the contrary). Place meat and soup bones in a stock pot,
pour over the requisite amount of soft, cold water to extract the
juice and nutritive quality of the meat; allow it to come to a boil,
then stand back on the range, where it will just simmer for 3 or 4
hours. Then add a sliced onion, several sprigs of parsley, small
pieces of chopped celery tops, well-scraped roots of celery, and allow
to simmer three-quarters of an hour longer. Season well with salt and
pepper, 1 level teaspoonful of salt will season 1 quart of soup.
Strain through a fine sieve, stand aside, and when cool remove from
lop the sol