Heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count 101, 102, 104 and so on until 110 is reached.  The sample should now be floating on top and a light brown in color.  Do not attempt to start frying before this time, as the fat will not be sufficiently hot and the crullers will soak up the grease.  Drop four or five doughnuts in the hot fat at a time, turning constantly, and cook until golden brown, lift, let drain few seconds, lay on paper towelling and then roll in sugar and cinnamon.

SPONGE CAKE—­ONE EGG

Place in mixing bowl

  One-half cup sugar,
  Yolk of one egg,
  One tablespoon butter.

Cream well, then add

  Three tablespoons water,
  Two-thirds cup of flour,
  One teaspoon baking powder,
  Pinch salt.

Beat to mix, then fold in the stiffly beaten white of one egg; bake in well-greased and floured pan in slow oven thirty minutes.

SPONGE CAKE—­TWO EGGS

Place in mixing bowl

  Three-quarters cup of sugar,
  Yolks of two eggs.

Cream well and then add

  Four tablespoonfuls water,
  One cup of flour,
  Two teaspoonfuls baking powder,
  Pinch salt.

Beat to mix, then cut and fold in stiffly beaten whites of two eggs.  Bake in well-greased and floured cake pan in slow oven thirty-five minutes.

SPONGE CAKE—­THREE EGGS

Place in a mixing bowl

  One cup of sugar,
  Yolks of three eggs.

Cream until light lemon color, then add

  Six tablespoonfuls cold water,
  One and one-quarter cups flour,
  Two teaspoonfuls baking powder,
  Pinch salt

Beat just enough to mix.  Then cut and fold in the stiffly beaten whites of three eggs.  Bake in well-greased and floured cake pan with tube in centre in moderate oven forty minutes.

FRUIT CAKE

Place in mixing bowl

  One-half cupful of brown sugar,
  One cupful of molasses,
  Two tablespoons of cocoa,
  One egg,
  One and one-half level teaspoonfuls of baking soda,
  One cup cold coffee,
  Three and one-half cupfuls sifted flour,
  One and one-half teaspoonfuls cinnamon,
  One teaspoonful nutmeg,
  One cupful seeded raisins,
  One-half cupful chopped nuts.

Beat to thoroughly mix and then pour in a greased and floured cake pan and bake in a moderate oven for one hour.

JELLY ROLL

Cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep.  Spread evenly and then bake for ten minutes in a hot oven.  Turn on a cloth and then trim the edges.  Spread with jelly and roll tightly in a cloth.  Set aside to cool and then ice with water icing.