This section is from the book "Queen's Of Cuisine", by Martha Logan. Also available from Amazon: Queens of Cuisine.
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.
3 to 4 minutes.
Add 1/2 cup finely chopped pecans.
Add grated rind of 1 orange.
Add 1 teasoon cinnamon.
Use 1/4 cup honey in place of 1/3 cup sugar.
Reduce milk from 1/2 cup to 1/3 cup.