Ms. Royer’s Doughnuts
My recipe for doughnuts: Dissolve one cake of yeast and one tablespoonful sugar in one and one-fourth cups milk, scalded and cooled; add two and one-fourths cups flour and beat well; cover and set aside to rise in a warm place for about one hour or until bubbles burst on top; add to this three tablespoonfuls of butter and one-half cup sugar creamed, (one-half teaspoonful mace if desired), two eggs well beaten, two and one-fourth cups flour to make a soft dough and one-fourth teaspoonful salt; knead lightly; place in well greased bowl, cover and allow to rise again in warm place for about one and one-half hours, when light turn on floured board, roll to about one-fourth inch thickness, cut with small doughnut cutter, cover and let rise again on floured board in warm place about 45 minutes; drop in deep hot fat with side uppermost which has been next to board. When a film of smoke beings to rise from fat will be found hot enough to cook the doughnuts; when they are brown removed from fat; sprinkle with powdered sugar. Doughnuts made by this method do not absorb the fat for the reason that they rise before and not after they are put in the grease. This recipe makes several dozen doughnuts. Yours very truly, Agnes F. Royer, 32 S. Perry-st., City. Source: The Dayton Herald – 8 Feb 1912.
Mrs. Lemmon’s Doughnuts
Two eggs beaten light, one cup sugar, one cup milk, two tablespoons melted butter, three cups flour, one teaspoon each of cinnamon and salt. Have board will floured and take on it one large spoon of dough, kneading gently till firm enough to roll out and cut. Mix the trimmings with a fresh spoon and roll again, repeating until all are used; cook in fat hot enough to make them rise instantly to the top. Roll in powdered sugar before serving. Mrs. Leo B. Lemmon, 409 Lowes-st. Dayton, Ohio. Source: The Dayton Herald – 8 Feb 1912.
Mrs. Hively’s Doughnuts
Dear sir – will write a recipe on doughnuts: One-half cup butter, one cup sugar, one and one-half pints flour, one and one-half teaspoons baking powder, one egg, one and one-half cups milk, one teaspoon extract nutmeg. Rub the butter, sugar and egg together smooth. Sift the flour and baking powder together, add it to the butter, the milk etc. Mix into a soft dough; well flour the board, roll out the dough to one-half inch thick, cut out with large doughnut cutter and fry to a light brown, in plenty of lard made hot for the purpose. Serve them with sifted sugar over them. Respectfully, Mrs. Harry R. Hively, Dayton, Ohio, 1189 Wisconsin Boulevard. Source: The Dayton Herald – 8 Feb 1912.
Mrs. Lantz’s Doughnuts
Two cups of warm mashed potatoes, one tablespoon of butter, one teaspoon of salt, two cups of sugar, three eggs, once cup of sweet milk, five teaspoons of baking powder. A few gratings of nutmeg, flour enough to make a soft dough. Mix thoroughly and let it stand in a cool place 15 minutes. Flour the board well, take out a small portion of the dough, roll half an inch thick, cut in large rings with doughnut cutter, fry in deep hot fat; when done roll the doughnuts in powdered sugar. Mrs. Mary Lantz, R. R. No. 2, Dayton, O. Source: The Dayton Herald – 8 Feb 1912
Mrs. Dietrich’s Doughnuts
Three eggs beaten separately, one cup of “a” sugar, one cup sweet milk, four tablespoonfuls of melted butter, one teaspoonful of lemon extract, three tablespoonfuls of baking powder, one teaspoonful of salt, one-eight teaspoonful of nutmeg, five cups of flour; sift all dry ingredients together, beat the yolks and sugar very thoroughly together; add butter and beat until light and creamy; add the milk and whites of eggs; our all over the flour, and with a broad blade knife mix lightly but thoroughly, adding more flour if too thin for rolling. Roll thin, cut out and fry in smoking hot lard, turning them but once. Mrs. H. A. Dietrich, 638 Oak-st., Dayton, Ohio. Source: The Dayton Herald – 8 Feb 1912
Mrs. Barry’s Doughnuts
Recipe for doughnuts: One and a half cups pulverized sugar, one cup sweet milk, two eggs, butter the size of an egg; cream the butter and sugar, beat the eggs in a bowl and add to them the milk, then pour slowly onto the creamed sugar, beating in a little at a time; add one and a half cups sifted flour, and beat smooth; into half a cup of flour mix two teaspoonfuls baking powder, and a little grated nutmeg, and add to the mixture, following with flour enough to stiffen for rolling out. These doughnuts have a “melt in your mouth” quality, if directions are carefully followed. A small piece of raw potato dropped in the lard prevents burning. Mrs. D. Smith Barry, 64 Chambers-st., Dayton, O. Source: The Dayton Herald – 8 Feb 1912
Ms. Christman’s Doughnuts
My recipe for doughnuts: One cup sugar, one and one-half tablespoons butter, one tablespoon lard, three eggs, one cup milk, four teaspoons baking powder, one-fourth teaspoon cinnamon, one and one-half teaspoon salt, one-fourth teaspoon nutmeg, flour enough to roll. Cream the butter and lard, add the sugar, then the well beaten eggs, not separately, mix well, add three cups flour, mixed and sifted with the baking powder, salt and spices; then enough more flour to make a dough stiff enough to roll; roll half of mixture out about one-fourth inch thick; cut with a doughnut cutter, fry in deep fat. After these are fried use the rest of the dough. Sprinkle doughnuts when still hot with powdered sugar. Lucile Christman, 257 Linden-av. Dayton. Source: The Dayton Herald – 8 Feb 1912