Yield

14 medium or 18 small doughnuts.

1 pound Swift'ning for frying 1 tablespoon melted Swift'ning 1 egg.

1/2 cup milk.

1 teaspoon vanilla.

1 1/3 cups sifted flour.

2 teaspoons double acting baking powder.

1/4 teaspoon salt 1/3 cup sugar.

Heat 1 pound Swift'ning, slowly, in deep kettle to 350° F. (Cube of bread browns in 60 seconds.) Beat egg. Add milk and vanilla. Beat together. Sift dry ingredients together. Add to milk and egg. Mix to blend thoroughly. Do not beat. Stir 1 tablespoon melted, cooled Swift'ning into doughnut batter. Dip teaspoon into hot Swift'ning, then dip up a spoonful of batter. Quickly immerse spoon into hot Swift'ning and drop off the batter. Turn doughnut balls when they come to the surface. Fry only four doughnuts at a time for 3 to 5 minutes, or until delicately brown. Drain well over kettle, then place on tray covered with absorbent paper.

Frying Temperature

350° F.

Frying Time

3 to 4 minutes.

Variations. Pecan Doughnuts

Add 1/2 cup finely chopped pecans.

Orange Doughnuts

Add grated rind of 1 orange.

Spice Doughnuts

Add 1 teasoon cinnamon.

Honey Doughnuts

Use 1/4 cup honey in place of 1/3 cup sugar.

Reduce milk from 1/2 cup to 1/3 cup.