The 1918 Fanny Farmer Cookbook

Raised Doughnuts

cup milk

/3 cup butter and

lard mixed

/4 yeast cake

cup light brown

sugar

/4 cup lukewarm

water

eggs

teaspoon salt

/2 grated nutmeg

Flour

Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour

enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar,

eggs

well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to

handle, add more flour. Toss on floured board, pat, and roll to three−fourths inch thickness.

Shape with cutter, and work between hands until round. Place on 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.

Doughnuts I

cup sugar

powder

1/2 tablespoons

teaspoons baking

butter

/4 teaspoon

cinnamon

eggs

/4 teaspoon grated

nutmeg

cup milk

1/2 teaspoons salt

Flour to roll

Cream the butter, and add one−half sugar. Beat egg until light, add remaining sugar, and

combine

mixtures. Add three and one−half cups flour, mixed and sifted with baking powder, salt, and

spices; then enough more flour to make dough stiff enough to roll. Toss one−third of mixture

floured board, knead slightly, pat, and roll out to one−fourth inch thickness. Shape with a

doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add

trimmings

to one−half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come

Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES