C/he PURITY CK BOK

60 DOUGHNUTS (2)

2 eggs

| cup white sugar

2 tablespoons melted butter
(About) 3 cups Purity Flour
2 teaspoons baking powder
14 teaspoon salt

14 teaspoon nutmeg
26 cup milk

Method:—Beat eggs; add sugar
and butter. Sift flour with baking
powder, salt and nutmeg and add,
alternately, with milk to first mix-
ture. Turn out on slightly floured
board. Roll to %-inch thickness.
Cut with doughnut cutter and fry in
deep, boiling fat until brown, turn-
ing once in the process. Drain
slightly on brown paper, and roll in

fine white sugar before cool.

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5 ala.

61 DOUGHNUTS (3)

2 eggs

1 cup milk

| cup white sugar

2 tablespoons melted shortening
344 cups Purity Flour

| teaspoon salt

14 teaspoon ginger

14 teaspoon nutmeg

| teaspoon cinnamon

2 teaspoons baking powder

Method:—Beat eggs, add milk,
sugar and melted shortening. Sift
flour with salt, spices and baking
powder, and add to first mixture.
Turn out on slightly floured board
and roll to %-inch thickness. Cut
with doughnut cutter and fry in
deep, boiling fat until golden brown,
turning once in the process. Drain
slightly on brown paper, and roll in
fine white sugar before cool.

Note:—Fat is at the right tem-
perature for frying doughnuts when
it browns a cube of bread in 70
seconds.

PURITY FLOUR

~*~ BEST FOR ALL YOUR BAKING #