One pint risen milk bread dough, one cup of sugar, two eggs, one tablespoon melted butter, spice to taste, flour enough to roll out. Cut in shape, and let the doughnuts stand until light, and fry in boiling lard.
One pint of flour, one-quarter of a cup of sugar, one-half teaspoon of salt, two teaspoons of baking powder, one saltspoon of cinnamon, one-half to three-quarters of a cup of milk, one egg, one tablespoon of butter. Rub butter into flour. Mix other ingredients with the flour. Add beaten egg to the milk. Take a small portion at a time, roll out one-third of an inch thick, and cut with a ring cutter. Put the scraps with another portion, and roll again. When all are rolled, fry in deep, hot fat. Turn when brown and when done drain on paper, in a colander. Do not pile hot doughnuts on top of each other.
One cup of sugar, one cup of milk, three eggs, two teaspoons of baking powder, butter size of an egg ; add one-half teaspoon of extract of cinnamon, nutmeg, or lemon juice, five cups of flour. Mix and handle as in above recipe.