Knead till thoroughly mixed.

Roll out; cut like biscuit, and let them rise an hour, baking in a quick oven.
The same rule can be used for raised doughnuts.
DOUGHNUTS.
First put on the lard, and let it be heating gradually.

To test it when hot, drop in a bit of bread; if it browns as you count twenty, it is right.

Never let it boil furiously, or scorch.

This is the rule for all frying, whether fritters, croquettes, or cakes.
One quart of flour into which has been sifted a teaspoonful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk.
If cream can be had, use part cream, allowing one large cup of milk, or cream and milk.