36 UF. WA COOK BOOK

DOUGHNUTS
2 cups sugar 2% cups mashed potatoes
3 eggs | 6 cups (about) flour to make
1 cup of sweet cream dough to roll.

Fry in deep fat.
Mrs. Clarence Richardson, Floral Local, Crossfield.

DOUGHNUTS
2 eggs % cup sweet cream
1% cups sweet milk 4 cups flour (good)
1% cups brown sugar 1 small teaspoon salt.

2 teaspoons baking powder
Beat eggs very fine, add cream and milk. Mix dry ingredients together.
Stir in liquid. May be dropped from a spoon or rolled and cut. Fry in hot

fat.
Mrs. Ada B. Miller, Lealholme Local, Chauvin.

DOUGHNUTS

Beat 2 eggs with 1 cup sugar, add 4 tablespoons melted shortening, 1
cup sour milk, 1 teaspoon soda, pinch of salt, ‘flavor to taste and enough
flour to roll out. Fry in hot lard.

Mrs. Geo. McKee, Windy Hill Local, Longview.

DOUGHNUTS
1 cup sour cream 1 cup sour milk
1 cup sugar (heaping) 3 eggs
1 teaspoon salt 1 teaspoon soda.

Flour to roll

Beat yolks and sugar together, add cream, salt, beaten whites and flour
containing soda. Fry in smoking hot fat.

Hilda Ryall, Windy Hill Local, Longview.

DOUGHNUTS
38 eggs 5 cups flour
1 cup sugar 1 teaspoon baking powder
1 teaspoon salt % teaspoon soda
3 tablespoons mazola 1 teaspoon nutmeg.
1 cup buttermilk

Thoroughly mix the first five ingredients. Sift together flour, baking
powder, soda and spice, add to first mixture. Mix well, roll out on floured
board. Cut with doughnut cutter and fry in mazola.

Mrs. J. E. Campbell, Okotoks Local.

DOUGHNUTS
1 cup sugar 1% teaspoon salt
1 cup sweet milk 2 teaspoons baking powder
2 eggs % teaspoon cinnamon and _ nut-
1 tablespoon lard (melted) meg.

Beat eggs, add sugar, lard and milk. Add the dry ingredients sifted
together. Fry in deep hot fat until a golden brown. Enough for two
dozen doughnuts.

Mrs. Amy A. Warr, Waskatenau, President U.F.W.A., 1930.