Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
CAKES AND COOKIES
DOUGHNUTS (#3, 4, 5 & 6)
Take 3 eggs, 1 cup of milk, 1 cup of sugar dissolved in the milk, 3 tablespoonfuls of melted lard, 3 pints of flour, 3 heaping teaspoonfuls of baking powder, a pinch of salt, and nutmeg to flavor. Fry in hot lard.
Sister Annie Sell, McKee Gap, Pa.
Take 1 1/2 cup of sugar, 2 eggs, 2 tablespoonfuls of melted butter, 2/3 cup of milk, 2 even teaspoonfuls of cream of tartar, 1 even teaspoonful of soda, flour enough to roll, salt and nutmeg. Fry in hot lard.
Sister Lizzie M. Lichty. Meyersdale, Pa.
Take 1 cup of sugar, 1 tablespoonful of butter, and 1 egg well beaten together. Grate half a nutmeg into this, and add 1 cup of milk, 2 teaspoonfuls of baking powder in 2 cups of flour. Add as much more flour as may be needed to make a soft dough. Do not roll, but pat out with the hands. Fry in hot lard.
Sister Lillus E. Mahan, Elgin, Ill.
Take 1 cup of granulated sugar, 4. tablespoonfuls of butter, I cup of sweet milk, 2 eggs, and 3 cups of unsifted flour, sifted with 3 teaspoonfuls of baking powder. Add 1/2 teaspoonful of salt, 1 teaspoonful of vanilla, and sufficient flour to roll out. Fry in lard, and roll in sugar while warm.
Sister Allie M. Jones, Arcanum, Ohio.