BASIC DOUGHNUTS. A variety of doughnuts that are made light by means of chemical leavening can be prepared, as the following recipes indicate. Sometimes yeast doughnuts are preferred, so a recipe for doughnuts of this kind is also given. If the directions previously given are carefully applied in carrying out any of these recipes, excellent results may be expected. Some persons are prejudiced against the use of doughnuts, claiming that they are indigestible. While this may be true of doughnuts improperly made, those made of good materials and by correct methods are always a favorite and justly so.

• 3 Tb. butter
• 1 c. sugar
• 3 eggs
• 1 c. milk
• 4-1/2 c. flour
• 6 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon

Cream the butter, add the sugar and then the eggs, and beat thoroughly. Pour in the milk and sift the dry ingredients into this mixture. Divide into amounts that can be handled conveniently, roll out, cut, and fry in deep fat.

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