Doughnuts

These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease.

Doughnuts

3 tablespoons shortening 2/3 cup sugar 1 egg 2/3 cup milk 1 teaspoon nutmeg 3/4 teaspoon salt 3 cups flour 4 teaspoons Royal Baking Powder

Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.

Afternoon Tea doughnuts

2 eggs 6 tablespoons sugar 3/4 teaspoon salt 1/4 teaspoon grated nutmeg 2 tablespoons melted shortening 6 tablespoons milk 2 cups flour 3 teaspoons Royal Baking Powder

Beat eggs until very light; add sugar, salt, nutmeg, shortening and milk; add flour and baking powder which have been sifted together; mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.

Crullers

4 tablespoons shortening 1 cup sugar 2 eggs 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon salt 3 teaspoons Royal Baking Powder 5/8 cup milk

Cream shortening; add gradually sugar and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick and cut into strips about 4 inches long and 1/2 inch wide; roll in hands and twist each strip bringing ends together. Fry in deep fat. Drain and roll in powdered sugar.