RAISED DOUGHNUTS—­Scald one cup of milk.  When lukewarm add one-quarter of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one teaspoon salt and flour enough to make a stiff batter.  Let it rise over night.  In the morning add one-third of a cup of shortening (butter and lard mixed), one cup light brown sugar, two eggs well beaten, one-half nutmeg grated and enough flour to make a stiff dough.  Let it rise again, toss on floured board, pat and roll out.  Shape with the biscuit cutter and work between the hands until round.  Place on the floured board, let rise one hour, turn and let rise again.  Fry in deep fat and drain on brown paper.  Cool and roll in powdered sugar.

SOUR MILK DOUGHNUTS—­Beat two eggs light, add one cup of sugar and beat, one-half cup of butter and lard mixed, and beat again.  Stir one level teaspoon of soda into one pint of sour milk, add to the other ingredients and mix with enough sifted pastry flour to make a dough as soft as can be rolled.  Take a part at a time, roll half an inch thick, cut in rings and fry.  Use nutmeg, cinnamon, or any flavoring liked.  These doughnuts are good for the picnic basket or to carry out to the boys at their camp.

SUGAR COOKIES—­Beat to a cream one cupful of shortening, half lard and half butter, one cupful granulated sugar.  Add one cup rich sour cream and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful soda and a half teaspoonful baking powder.  Stir just enough to make a stiff dough, toss on to the lightly floured molding board and knead another cupful of flour into it.  This mixing gives the cookies a fine grain.  Flavor with a little nutmeg, roll out, cut into cookies, and bake.

SOFT GINGER COOKIES—­Put a level teaspoon of soda in a measuring cup, add three tablespoons of boiling water, one-quarter cup of melted butter or lard, a saltspoon of salt, a level teaspoon of ginger, and enough sifted pastry flour to make a dough as soft as can be handled.  Shape small bits of dough, lay in the greased baking pan and press out half an inch thick; bake carefully.

CANDIES

CANDIED VIOLETS—­Gather the required quantity of perfect sweet violets, white or blue.  If possible, pick in the early morning while the dew is still on them.  Spread on an inverted sieve and stand in the air until dried, but not crisp.  Make a sirup, using a half pound of pure granulated sugar and a half pint of water.  Cook without stirring until it spins a thread.  Take each violet by the stem, dip into the hot sirup and return to the sieve, which should be slightly oiled.  Leave for several hours.  If the flowers then look preserved and clear they will not require a second dipping, but if they appear dry as if some portions of the petals were not properly saturated, dip again.  Now have ready a half cupful of melted fondant.  Add a drop or two of violet extract and a few drops of water to reduce the fondant to a thin, grayish, paste-like consistency.  Dip the flowers in this one at a time, dust with powdered crystallized sugar, and lay on oiled paper to harden.  Rose leaves may he candied in the same way, substituting essence of rose for the violet and a drop or two of cochineal to make the required color.  A candy dipper or fine wire can be used for dipping the rose petals.