---------- Recipe via Meal-Master (tm) v8.00

      Title: OLD BATCHELOR'S DOUGHNUTS (HERITAGE)
 Categories: Heritage, Antique, Breads
      Yield: 1 servings

           -The Yankee Cook Book, c1939

    An old Maine recipe called "Old Batchelor's
  Doughnuts" has the following curious wording:

      "Pour hogs's lard in an old-fashioned iron fry
  pan, heated 'til she sputters will do the trick.  Then
  take a deep yellow dish and put in one cup of sugar,
  and if the eggs don't cost over 2 cents each, put in
  one and the yolk of another, and put the white away
  until eggs are worth more. Then add one cup of cow's
  milk without anything in it except about a big
  spoonful of cream and a little salt and nutmeg, then
  add two teaspoons of tartar and one and a little over
  of soda in some flour. Then take a big spoon and give
  her hail Columbia for about 20 seconds. Next find a
  good clean place to roll them out.  Fry one at a time,
  cut out with a four-quart pail cover and cut the hole
  with a pint dipper with handle busted, and if you are
  looking for a housekeeper, take one of the doughnuts,
  hold it up to the window and call in the first maiden
  lady who comes in sight and kiss her through the hole
  and she is yours."

  Source:  The Yankee Cook Book, c1939 Formatted for
  Meal-Master by Deidre-Anne Penrod, March, 1993
From: BUNNY #261 @1419000
-----