Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Doughnuts II
  Doughnuts I Doughnuts III  
CONTENTS · BIBLIOGRAPHIC RECORD

Doughnuts II

4 cups flour
1/4 teaspoon cinnamon
11/2 teaspoons salt
1/2 tablespoon butter
13/4 teaspoons soda
1 cup sugar
13/4 teaspoons cream of tartar
1 cup sour milk
1/4 teaspoon grated nutmeg
1 egg

Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour-milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.


CONTENTS · BIBLIOGRAPHIC RECORD
  Doughnuts I Doughnuts III  
 
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