Don’t worry, the jelly doughnut recipe is getting scanned soon!
Here’s the back:
From a box sold in Warminster, Pennsylvania.
1 cup scalded milk
2/3 cup sugar
3 Tbsp. butter
1 tsp. salt
1 yeast cake
2 Tbsp. lukewarm water
5 cups flour
1 tsp. nutmeg
Add sugar, butter, and salt to scalded milk. When warm, add yeast cake mixed with warm water. Add enough flour to make a sponge (about 2 cups); set in warm place to rise.
When light, add well-beaten eggs, nutmeg, and enough flour to make a soft dough. Cover and let rise until double in bulk.
Knead until free of large bubbles. Roll out on a slightly flowered board to 1/2 inch thick. Cut with a doughnut cutter, cover, and set in a warm place to rise again until double in bulk.
Put them top side down in deep hot fat, 375 deg. Fry till light brown on each side. Powdered sugar.
For Jelly Doughnuts, see recipe.