t, one and one-half cups sugar, three-fourths
cup butter, one-half cup milk, two eggs, one large teaspoonful baking
powder, one-half teaspoonful extract of vanilla and flour enough to
roll out.

DOUGHNUTS OR FRIED CAKES.

Success in making good fried cakes depends as much on the _cooking_ as
the mixing. In the first place, there should be boiling lard enough to
free them from the bottom of the kettle, so that they swim on the top,
and the lard should never be so hot as to smoke or so cool as not to
be at the boiling point; if it is, they soak grease and are spoiled.
If it is at the right heat, the doughnuts will in about ten minutes be
of a delicate brown outside and nicely cooked inside. Five or six
minutes will cook a cruller. Try the fat by dropping a bit of the
dough in first; if it is right, the fat will boil up when it is
dropped in. They should be turned over almost constantly, which causes
them to rise and brown evenly. When they are sufficiently cooked,
raise them from the hot fat and drain them until every drop ceases
dripping.

CRULLERS OR FRIED CAKES.

One and a half cupfuls of sugar, one cupful of sour milk, two eggs,
two scant tablespoonfuls of melted butter, half a nutmeg grated, a
large teaspoonful of cinnamon, a teaspoonful of salt and one of soda;
make a little stiffer than biscuit dough, roll out a quarter of an
inch thick, and cut with a fried-cake cutter, with a hole in the
centre. Fry in hot lard.

These can be made with sweet milk and baking powder, using two heaping
teaspoonfuls of the baking powder in place of soda.

RAISED DOUGHNUTS.

Old-fashioned "raised doughnuts" are seldom seen nowadays, but are
easily made. Make a sponge as for bread, using a pint of warm water or
milk, and a large half cupful of yeast; when the sponge is very light,
add half a cupful of butter or sweet lard, a coffeecupful of sugar, a
teaspoonful of salt and one small teaspoonful of soda dissolved in a
little water, one tablespoonful of cinnamon, a little grated nutmeg;
stir in now two well-beaten eggs, add sifted flour until it is the
consistency of biscuit dough, knead it well, cover and let rise; then
roll the dough out into a sheet half an inch thick, cut out with a
very small biscuit-cutter, or in strips half an inch wide and three
inches long, place them on greased tins, cover them well and let them
rise before frying them. Drop them in very hot lard. Raised cakes
require longer time than cakes made