FRUIT FRITTERS

Use fresh fruit coarsely chopped or canned whole fruits drained from syrup. Stir into plain fritter batter, and drop by spoonfuls into deep hot fat, turning gently until brown. Sprinkle with powdered sugar and serve hot.

DOUGHNUTS

3 tablespoons shortening

⅔ cup sugar

1 egg

⅔ cup milk

1 teaspoon nutmeg

¾ teaspoon salt

3 cups flour

4 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar and well-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 ¼-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.

RICH DOUGHNUTS

2 eggs

6 tablespoons sugar

¾ teaspoon salt

¼ teaspoon grated nutmeg

2 tablespoons melted shortening

6 tablespoons milk

2 cups flour

3 teaspoons Dr. Price's Baking Powder

Beat eggs until very light; add sugar, salt, nutmeg and shortening; add milk, and 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

½ teaspoon salt

3 teaspoons Dr. Price's Baking Powder

⅝ cup milk

Cream shortening; add sugar gradually 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 ¼-inch thick and cut into strips about 4 inches long and ½-inch wide; roll in hands and twist each strip and bring ends together. Fry in deep hot fat Drain and roll in powdered sugar.