deep fat
hot enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper and sprinkle with powdered sugar.

RICH DOUGHNUTS

2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder

Beat eggs until very light; add sugar, salt, nutmeg and shortening;
add milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.

CRULLERS

4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
5/8 cup milk

Cream shortening; add sugar gradually and beaten eggs; sift together
flour, cinnamon, salt and baking powder; add one-half and mix well;
add milk and remainder of dry ingredients to make soft dough. Roll out
on floured board to about 1/4-inch thick and cut into strips about 4
inches long and 1/2-inch wide; roll in hands and twist each strip and
bring ends together. Fry in deep hot fat Drain and roll in powdered
sugar.

CAKE

The baking of cake is of primary importance. Regulate the oven before
putting materials together. When a cake is baked it shrinks from the
sides of the pan. A light touch with the finger which leaves no mark
is another indication that the cake is baked. Small and layer cakes
require a hotter oven than loaf cakes.

Where fewer eggs than called for are used, increase the amount of Dr.
Price's Baking Powder about one teaspoon for each egg omitted.

If an unsalted shortening is used take slightly less and add a small
quantity of salt.

Sift flour before measuring and use level measurements for all
materials.

PLAIN CAKE

1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract or other flavoring
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 cup milk

Cream shortening; add sugar slowly; add well-beaten egg and flavoring;
sift together flour, baking powder and salt and add to mixture, a
little at a time, alternately with milk. Bake in greased loaf, layer
or patty pans in moderate oven. May also be used for cottage pudding
served hot with hard or soft sauce.

If baked in layers a middle layer of chocolate can be made by adding 1
oz. melted unsweetened chocolate to one-third of the batter.

SPAN