The dough should be as soft as can be handled.

When cakes are a rich brown, take from fat, drain well on coarse, brown paper, and when cool dust with pulverized sugar and place in a covered stone jar.

Never use fat as hot for frying doughnuts as that used for frying croquettes, but should the fat not be hot the doughnuts would be greasy.

These doughnuts are excellent if made according to recipe.
FINE "DROP CRULLERS" Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after measuring with 2 teaspoonfuls of baking powder.

Drop teaspoonfuls of this carefully into boiling fat.
They should resemble small balls when fried.