Bisbee daily review., 1922-02-25
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During the winter months dough- nuts, crullers or fried cakes taste awfully good with cup of coffee in the morning for breakfast or with cheese and coffee for dinner.
 Properly speaking doughnuts are made with bread dough, fried cakes or crullers with a light dough made with soda or baking powder. But usage dubs them doughnuts or fried cakes regardless.
 Great-grandmother's Doughnuts
 If possible buy cup of yeast from the baker. If not, dissolve 1-2 yeast cake in 1 cup luke warm water.
 One cup yeast, cups sugar, 1-2 cup lard. 1 cup milk, eggs, 1 nut meg, 1-2 teaspoon soda, 1-2 teaspoon salt, flour.
 Heat milk. Add lard and let stand till lard is melted and milk is luke warm. Add yeast. Stir in salt and sugar Sift four cups flour into large pan or mixing bowl. Work 1t up around the sides and pour yeast mixture into the flour. Cover with a cloth and put in warm place to rise over night. In the morning stir in eggs well beaten, the nutmeg grat- ed and the soda dissolved in a little warm water. Mix we'll with big spoon and knead on a floured mold ing board. Add more flour if neces- sary to knead. The dough should not be as stiff as bread dough. Put in bowl, cover with cloth and let rise in a warm place. Cut off small cubes and let rise 15 minutes. Fry in deep, hot fat and drain on brown paper.
 Potato Doughnuts
 One and one-half cups mashed po- tatoes. 1 CSp sugar, 1 cup sweet, milk, tablespoons butter, eggs, tea spoons baking powder, 1 teaspoon vanilla, 12 teaspoon grated nutmeg, 1-2 teaspoon salt, flour to roll.
 Beat eggs well and mix ingredients in the order given. Roll on floured molding board to one-half inch thick ness. Cut with a doughnut cutter and fry in deep hot fat. Drain on brown paper. Put sifted powdered sugar in a paper bag, add doughnuts, two at a time and shake.
 Sour Milk Doughnuts
 Two eggs, cup sugar, table spoons melted butter, cups flour, cup sour milk, 1 teaspoon soda, 1-4 teaspoon salt, 1-2 teaspoon grated nut meg.
 Cream butter and sugar. Add eggs well beaten Mix flour, salt and nut meg mixed and sifted. Dissolve soda in sour milk and add alternately to first mixture with dry ingredients. IT not stiff enough to roll add little more flour. Toss on a floured mold ing board and roll to about one-half- inch thickness. Cut in rings and Try in deep hot fat Drain and sugar. Doughnuts made with soda or baking powder should not be turned but once during frying.
 Try serving hot sandwiches for luncheon. They are easily prepared and make use of many leftover III an attractive fashion.
 These hot sandwiches can be made and then toasted or just the hot flli- ing nut between bread and butter.
 Hot Cheese Sandwich
 Three-auarters cup milk, cups grated cheese. 1-2 teaspoon salt eggs, Is teaspoon pepper, paprika' rounds of toast.
 Scald milk. When very hot add cheese and cook over boiling water unffl cheese is melted. Stir constant lv. Season with salt and pepper and 
 add the beaten yolks Of the eggs.
 Remove from fire and fold in the whites beaten till stiff and dry. Serve as an open sandwich on toast. Sprin- kle with paprika and garnish with sprigs of parsley.
 Leftover Oyster Sandwich
 One cup cooked oysters, If cup minced cooked bacon, 1-4 cup minced celery, mayonnaise to moisten, trl- angles of hot buttered toast.
 Mix celery and bacon. Add oysters chopped. Toss together and add mayonnaise to moisten. Put between triangles of hot buttered toast and serve. The oysters may be fried or creamed and drained from the sauce, or any cooked oyster.