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½ tablespoon butter

1 cup sugar

1 cup sour milk

1 egg

Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.

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2 cups sugar

4 eggs

1⅓ cups sour milk

4 tablespoons melted butter

2 teaspoons soda

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon grated nutmeg

Flour

Mix ingredients in order given; shape, fry, and drain.

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¼ cup butter

1 cup sugar

Yolks 2 eggs

Whites 2 eggs

4 cups flour

¼ teaspoon grated nutmeg

3½ teaspoons baking powder

1 cup milk

Powdered sugar and cinnamon

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.