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Old-fashioned homemade "raised doughnuts" are seldom seen nowadays, but are easily made and taste great.

Work one egg and a tablespoon of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling fat; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper put a spoonful of jelly on each.

These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cup of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoons of baking powder to the flour; beat all until very light. Drop by the dessert spoon into boiling fat. These will not absorb a bit of fat and are not at all rich and consequently are the least injurious of this kind of cakes.


Three eggs, three tablespoons of melted lard or butter, three tablespoons 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 fat a light brown.

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Ateco 11-Piece Graduated Round Cookie Cutter Set
Complete with a tin storage, this great set of 11 round, stainless-steel cookie cutters comes in handy for all seasons. The cutters range in size from 3/4 inch high to 3-5/8 inches high, and they have rolled edges on top to protect fingers during the cutting process.
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