(2 Dozen Doughnuts)
3 Tb. butter 1 c. sugar 3 eggs 1 c. milk 4-1/2 c. flour 6 tsp. baking powder 1 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cinnamon
Cream the butter, add the sugar and then the eggs, and beat thoroughly. Pour in the milk and sift the dry ingredients into this mixture. Divide into amounts that can be handled conveniently, roll out, cut, and fry in deep fat.
Potato-And-Barley Doughnuts (2 Dozen Doughnuts)
2 eggs 1/2 c. sugar 1/2 c. mashed potatoes 1 Tb. fat 1/3 c. sour milk 1/2 c. barley flour 1-1/2 c. wheat flour 1/2 tsp. salt 1/2 tsp. mace 1/4 tsp. soda 2 tsp. baking powder
Beat the eggs and add the sugar and mashed potatoes. If solid shortening is used, melt it and add to the other ingredients. Pour in the sour milk, mix and sift the barley and wheat flour, salt, mace, soda, and baking powder, and add these to the mixture. Turn the dough out on a board in a quantity that can be handled at one time and knead for a little before rolling it for cutting. Cut and fry in deep fat.
Sour-Milk Doughnuts (3 Dozen Doughnuts)
4 c. flour 1-1/2 tsp. salt 1/2 tsp. soda 4 tsp. baking powder 1/2 tsp. grated nutmeg 1 c. sugar 1 Tb. butter 1 egg 1-1/4 c. sour milk
Mix and sift the dry ingredients and chop in the butter. Beat the egg, add the milk, and stir these into the dry ingredients. After mixing thoroughly, roll about 1/4 inch thick on a board, cut in the desired shape, and fry in deep fat.