Doughnuts From Grandmother Weber

Dear Readers–How many of you find it difficult in frying doughnuts not to have them soak fat? I, too, have had this trouble, but have found if made by the following directions they will not soak fat: Four cups flour, 1-1/2 teaspoons soda, 1-1/2 teaspoons cream of tartar, 1 tablespoon melted butter or lard, 1 cup sour milk, 1 cup sugar, 1 egg, 1/2 teaspoon of nutmeg, salt and cinnamon (1/4 teaspoon of ginger if you like). Beat egg and sugar together, add butter, sift flour, soda, cream of tartar, salt and spices together and add to liquid. Roll one-quarter inch thick and cut out. Have lard in deep kettle and hot enough so that you can count six before the doughnut comes to top when dropped in the hot fat. Little Gopher.

 
Try my doughnuts, I don’t think will soak fat. One cup sweet milk, 1 cup sugar, 2 eggs, scant 1/2 teaspoon ginger, 2 teaspoons baking powder, grated nutmeg. Add a pinch of salt, flour enough to roll, but don’t knead them more than you can help. I oftentimes use sour milk if I don’t happen to have sweet milk, and I use baking powder just the same and have as good luck. You can use soda if you like. Have a small agate dipper of boiling water on the stove while you are frying your doughnuts. As you take each one from the fat dash it quickly through this hot water. That takes all the fat off the doughnuts. Grandma.