GRANDMOTHER’S DOUGHNUTS

2 cups white sugar

2 cups milk

1 tsp. salt

Mix that all together

2 tsp. nutmeg

Separate 6 eggs, beat yolks, add to first mixture.

Stir in 5 cups of all-purpose flour. Then to another cup of flour add
6 teaspoons baking powder. Add 5 tablespoons of melted margarine or oil.
Beat in the stiffly beaten egg whites. Drop in hot fat with a teaspoon or if
you want to roll, add one more cup of flour. You can mix and leave in the
refrigerator overnight—it will be easier to roll out.

Mrs. Judith Liknes, Veteran.

DOUGHNUTS
2 eggs, scant cup sugar, 4 tsp. salt, 1 tsp. vanilla, 12 cups rich milk,
2 tsp. baking powder, flour enough to hold together. Roll 4 inch thick and cut.
Mrs. E. Keller, Cayley.

DOUGHNUTS

4 eggs — beat well as for sponge cake.

Gradually add 13 cups sugar — nutmeg and vanilla.

Add alternately: (1% cups buttermilk - 4 cup sour cream)
(Add cream to ee hep ope )

4 cups of flour with 2 tsp. soda and 3 tsp. salt.
Be sure to put in dry ingredients before adding liquid.

i — doughnuts as soon as they come to top of grease and keep turning
ill done.
Mrs. Walter Middleton, Carmangay.

ORANGE TOP MUFFINS

1% cups all purpose flour 4 tsp. mace or allspice
3 tsp. baking powder # cup granulated sugar (scant)
2 tsp. salt
Mix above dry ingredients in bowl and add the following in order given:
1 egg slightly beaten % cup orange juice, add milk
% cup melted shortening to make 4 cup liquid

1 tbsp. grated orange rind
Topping

2 cup orange juice; 1 tbsp. granulated sugar; 1 egg (beaten)
Spread over batter in muffin tins. Bake at 400° 20 to 25 minutes.

Mrs. E. V. Wickens, Edmonton.

SPUD-NUTS
2 medium potatoes mashed through sieve and add potato water.
= cup sugar : 2 eggs well beaten
= cup melted shortening & tsp. salt
2 cups scalded milk 2 envelopes dry yeast

_ Add enough flour to make soft dough. Let rise twice. Then roll out about
4 inch thick and let rise again about 1 hour. Cook in hot fat until brown.
Makes about 6 dozen,
Mrs. Charlotte Tridale, Warner.

15