Raised Doughnuts Recipe

From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add
one tablespoonful of mustard, two tablespoonfuls of sugar, one
teaspoonful of salt. To the beaten whites of the eggs add one cup of
cream; beat this thoroughly together, pour the yolks, mustard, sugar
and salt into this and put the dish containing it over the teakettle
when the water boils. When the mixture begins to harden around the
edge, pour in a cup of vinegar; stir it all the time it is over the
kettle. After you add the vinegar take it from the heat and set in a
dish of cold water to cool.
From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.
_To tell you the truth, I never knew anything about cooking or had a
particle of taste for it, but I will send you the recipe for her
famous 'doughnuts,' written out by my beloved mother, and I think
about the last communication she ever prepared for the press; it was
in March of last year. There is nothing specially valuable about the
recipe except that it is good and decidedly old-fashioned. I used to
think there was nothing so toothsome as mother's 'fried cakes,' for so
we called them on the old Wisconsin farm.
Believe me, yours, with all good wishes, Frances E. Willard_
Take a little over one pint of rich, sweet milk, into which put two-
thirds of a teacup of sugar and a little salt. Sift as much flour as
you think will be required, into which mix four heaping teaspoonfuls
of best baking powder. Stir into the milk and sugar six tablespoonfuls
of very hot fresh lard, pour the mixture into the flour and make a
sponge. When cooled sufficiently to prevent cooking the egg add one
egg slightly beaten. Mix to a proper consistency, roll and cut into
rings. It is hard to give a recipe where so much depends upon the
judgment and care of the cook. Much depends upon having the lard in
which the doughnuts are fried very hot before they are put in,
otherwise they "soak up the fat" and are heavy.

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