Crullers and Cookies

Ingredients

• 3 cups sugar
• 1 teaspoon salt
• 5 cups flour
• 4 tablespoons melted but- nutmeg
• 3 teaspoons baking powder
• 1 cup sweet milk
• 2 cups sugar
• 5 teaspoons baking powder
• 6 cups flour
• 2 cups mashed potatoes
• 1 cup sugar
• 1 cup sour cream
• 1 cup potatoes
• 4 teaspoons baking powder
• 1 cup sour milk
• 3 cups flour
• 1 teaspoon soda
• 3 tablespoons melted lard 2 cups buttermilk
• 2 cups buttermilk
• 2 cups milk
• 1 teaspoon vanilla
• 3 teaspoons baking powder yi nutmeg
• 2 cups potatoes
• 1 tablespoon butter
• 1 cup milk
• 2 tablespoons butter
• 74 teaspoon ginger can be added
• 1 quart bread sponge
• 1 cup white sugar
• 1 cup melted butter
• 3 eggs
• 2 eggs
• 2 level teaspoons baking 2 eggs
• 1 heaping tablespoon but- 3 eggs
• 2 eggs well beaten
• 2 coffeecups sugar
• 1 coffeecup sweet milk
• 1 heaping tablespoon but- ter
• 1 level teaspoon cinnamon
• 4 medium-sized potatoes
• 4 heaping teaspoons baking- powder

Directions

1. Mrs. Samuel Stephan.

2. Beat sugar, yolks, and butter until light; add milk, flavor- ing and beaten whites ; add flour and baking powder. Roll, cut thick, and fry in hot lard.

3. Mrs. Geo. Bachman.

4. 6 cups flour. Butter size of a walnut.

5. Mrs. John R. Woods.

6. 1 cup sugar. Level teaspoon soda.

7. 1 cup sour cream. 2 level teaspoons baking

8. 2 eggs. powder. Butter size of a walnut.

9. Beat eggs with sugar. Add enough flour to make a soft dough.

10. Cakes. 247

11. Mrs. A. L. Trine.

12. 1^2 cups sugar. 1 heaping tablespoon but-

13. Cook potatoes fresh ; add butter while hot ; mix well ; have eggs well beaten ; stir until very light ; then add milk, baking powder, and flour to make dough to handle well.

14. Mrs. W. Reaves.

15. 2 eggs. 3 cups flour. Lard size of an egg. 1 teaspoon soda.

16. Dissolve soda in milk.

17. Mrs. Belle Line Hiteshue.

18. 2 cups buttermilk. or crisco.

19. Beat all well; add enough flour to make soft dough; cut in rounds; fry in deep fat. Slices of potatoes will cool fat, and clear it also.

20. Mrs. Carl Andrews.

21. 2 cups mashed potatoes. Butter size of hickory nut.

22. 2 eggs. tie grated nutmeg.

23. Work in enough flour to make soft dough ; roll out, cut, and fry in hot lard.

24. Mrs. William Hitchcock.

25. Yi nutmeg.

26. Beat eggs, sugar, and butter together; add milk, spices, and flour ; put another cup of flour on molding board, turn dough out on it, and knead until stiff enough to roll out a quarter of an inch thick; cut with round cutter; drop in hot lard and cook. Dredge in powdered sugar while warm.

27. Mrs. Condon, Trenton, Ohio.

28. Mash potatoes as for tahl< shortening.

29. Salt and nutmeg.

30. if they are seasoned, do not use

31. Mrs. Emma Smith, Mrs. A. W. Brown, Mrs. Lou Beauchamp, Miss Cora L0110-.

32. 4 heaping teaspoons baking- powder. Flour to make a soft dough.

33. Mash potatoes and beat to a cream; add other ingredients.

34. This can be mixed while potatoes are warm.

35. ginger can be added ; the spice will not be detected, and crullers will not absorb grease. If convenient add chicken fat to lard ; the flavor will be improved.

36. Cakes. 249

37. DOUGHNUTS.

38. Mrs. R. S. Woodruff.

39. 1 cup melted butter and A little salt,

40. Mix in a very soft dough; let it rise. Then knead down and let it rise again. Then knead and roll out ; fry in hot lard, and sugar while warm.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.