Raised Doughnuts

Ingredients

• one pint milk
• half cup of butter
• one cup of sugar
• one-half cup of yeast
• two cups butter
• two cups brown sugar
• two teaspoons ginger
• one teaspoon cloves
• two cups molasses
• two tablespoons vinegar
• twelve tablespoons of lard
• ten tablespoons brown sugar
• two tablespoons of soda
• two tablespoons of ginger
• one cup sugar
• three cups molasses
• two cups shortening two tablespoonfuls soda
• one tablespoonful ginger
• a cup of cinnamon
• one egg
• three eggs
• one lard
• two heaping teaspoons t-aleratus
• two coffee-cups molasses
• one coffee-cup sour cream
• twelve table- spoons of butter
• one nutmeg
• one half cups

Directions

1. One pint milk, scalded and let cool, one- half cup of butter, one cup of sugar, one egg, one-half cup of yeast. Stir in flour enough to make a sponge like bread sponge; let it stand all night. In the morning mix the same as bread. Let it stand in a warm place about an bour, then roll in a sheet and cut in small pieces. Let it stand near the tire a little while, then fry in hot lard. Mbs. T. C. D.

2. GINGER SNAPS. Three eggs, two cups butter, or one lard and one butter, two cups brown sugar, two teaspoons ginger, one teaspoon cloves, cinnamon and allspice, two cups molasses, two tablespoons vinegar, two heaping teaspoons t-aleratus. Miss M. E. S.

3. GINGER SNAPS. Two coffee-cups molasses, one coffee-cup sour cream, twelve table- spoons of butter (melted), twelve tablespoons of lard (melted), ten tablespoons brown sugar, two tablespoons of soda, two tablespoons of ginger, half a cup of cinnamon, quarter of a cup cloves, one nutmeg. Flour not to exceed five and one half cups, as the mixture must be oft and very thin to be an improvement on the ordinary ginger snaps. If properly made they will keep like fruit cake. Very rich.

4. Mrs. W. M. M. GINGER SNAPS.

5. Three eggs, one cup sugar, three cups molasses, two cups shortening two tablespoonfuls soda, one tablespoonful ginger. Mrs. W. K. M.

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.