Turn out one-half the quantity of dough on to a half cup of flour on the bake-board.

Roll out dough half an inch thick.

Cut out with round cutter, with hole in centre, and drop into deep, hot fat.

Use 2/3 lard and 1/3 suet for deep frying; it is cheaper and more wholesome than to use all lard.

When fat is hot enough to brown a small piece of bread while you count 60, it is the correct temperature for doughnuts.