Doughnuts
Take one pound of flour; a quarter pound of
butter; three-quarters of a pound of brown sugar,
rolled fine; one nutmeg, grated; one tea-spoonful
of brewer's yeast; make it into a dough with warm
milk; sprinkle flour over it and cover it with a
cloth; set it in a warm place to rise for one
hour or more.
When light, roll it out to half an inch
thickness; cut it in squares or diamonds. Have a
small iron kettle half filled with lard; let it
be boiling hot.
Drop in a bit of the dough to try it; if it is
a fine color, drop in two or three of the cakes
at once; keep the kettle in motion all the time
the cakes are in, else the lard will burn; when
the cakes are a fine color, take them out with a
skimmer, and lay them on a sieve to drain.
Ladies' Indispensible
Assistant, 1852, New York
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