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Doughnuts
Margaret's mother did not approve of putting this rule in her cook-book,
because she did not want Margaret ever to eat rich things; but her
grandmother said it really must go in, for once in awhile very nice
doughnuts would not hurt anybody.
1 1/2 cups of sugar.
1/2 cup of butter.
3 eggs.
1 1/2 cups of milk.
2 teaspoonfuls baking-powder.
Pinch of salt.
Put in flour enough to make a very soft dough, just as soft as you can
handle it.
Mix, and put on a slightly floured board and make into round balls, or
roll out and cut with a cooky cutter with a hole in the centre.
Heat two cups of lard with one cup of beef suet which you have melted and
strained, and heat till it browns a bit of bread instantly.
Then drop in three doughnuts,--not more, or you will chill the fat, --and
when you take them out dry on brown paper.
It is much better to use part suet than all lard, yet that will do if you
have no suet in the house.
More Desserts and Snacks
Oatmeal Macaroons
Peanut Wafers
Tea-party Cakes
Almond Strips
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