with baking powder. Sift powdered
sugar over them as fast as they are fried, while warm. Our
grandmothers put allspice into these cakes; that, however, is a matter
of taste.

BAKERS' RAISED DOUGHNUTS.

Warm a teacupful of lard in a pint of milk; when nearly cool add
enough flour to make a thick batter and add a small cupful of yeast;
beat it well and set it to rise; when light work in gradually and
carefully three cupfuls of sugar, the whipped whites of six eggs, half
a teaspoonful of soda dissolved in a spoonful of milk, one teaspoonful
of salt, a teaspoonful of ground cinnamon and half of a nutmeg grated;
then work in gradually enough flour to make it stiff enough to roll
out; let it rise again and when very light roll it out in a sheet an
inch thick; cut into rounds; put into the centre of each round a large
Sultana raisin, seeded, and mold into perfectly round balls; flatten a
little; let them stand a few minutes before boiling them; have plenty
of lard in the pot and when it boils drop in the cakes; when they are
a light, brown take them out with a perforated skimmer; drain on soft
white paper and roll, while warm, in fine powdered sugar.

_Purcell's Bakery, New York City._

CRULLERS OR WONDERS.

Three eggs, three tablespoonfuls of melted lard or butter, three
tablespoonfuls of sugar; mix very hard with sifted flour, as hard as
can be rolled, and to be rolled very thin like pie crust; cut in
squares three inches long and two wide, then cut several slits or
lines lengthwise to within a quarter of an inch of the edges of the
ends; run your two forefingers through every other slit; lay them down
on the board edgewise and dent them. These are very dainty when fried.
Fry in hot lard a light brown.

GERMAN DOUGHNUTS.

One pint of milk; four eggs, one small tablespoonful of melted butter,
flavoring, salt to taste; first boil the milk and pour it, while hot,
over a pint of flour; beat it very smooth and when it is cool have
ready the yolks of the eggs well beaten; add them to the milk and
flour, beaten well into it, then add the well-beaten whites; then,
lastly, add the salt and as much more flour as will make the whole
into a soft dough; flour your board, turn your dough upon it, roll it
in pieces as thick as your finger and turn them in the form of a ring;
cook in plenty of boiling lard. A nice breakfast cake with coffee.

[Illustration: CUTTING PUMPKIN FOR PIES.]

NUT CAKES. (Fried.)

Beat two egg