DOUGHNUTS Denise Quarry Shortening for deep frying 6 Tbsp. butter

3c. flour 1/2 c. sugar

5 tsp. baking powder 2 eggs (beaten)

1 tsp. salt 2/3 ec. milk

1/4 tsp. nutmeg 1/2 tsp. vanilla

Heat shortening (it should be at least 2-inches deep) to 370 degrees in a deep-frying pan.

Sift flour, baking powder, salt and nutmeg together three times. Cream butter; gradually blend in sugar. Add well beaten eggs, part at a time, beating well after each addition. Measure milk. Add vanilla.

Add flour mixture to creamed mixture about a quarter at a time, alternating with three additions of milk and combining lightly after each addition.

Roll out dough and cut with a doughnut cutter OR drop from a doughnut press OR drop by small spoonfuls into hot fat and

fry, turning once, until golden; drain on paper towels. If desired, coat with icing sugar by gently shaking doughnuts

and sugar in paper bag. Yield: 3 dozen.

RAISED DOUGHNUTS Mrs. Arlys Peters

Dissolve 1 pkg. yeast in 1/2 c. warm water plus 1 tsp. sugar. Scald 1c. milk and let cool.

Rub together like pastry: 4c. flour 1/4 c. shortening 1/2 c. sugar 1 tsp. salt

To this, add milk, yeast, and 2 beaten eggs. Work to soft dough. Let stand 2 hours. Roll out on floured board. Cut and let rise for one hour. Fry in deep fat. Makes 48 small doughnuts. This dough is also good for cinnamon rolls.

Glazing: |

1 c. butter 1 c. icing sugar 1c. sugar 1/2 tsp. salt 1/2 c. milk 1/2 tsp. vanilla

Boil and keep hot while dipping doughnuts.

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-16- Gibsons, B. C.