Nut Doughnuts
| 1-1/4 cupfuls sugar | 1 cupful chopped English walnut meats |
| 4 tablespoonfuls Crisco | 1 teaspoonful vanilla extract |
| 1-1/2 cupfuls milk | 1 teaspoonful lemon extract |
| 2 eggs | 1/2 teaspoonful salt |
| 4 teaspoonfuls baking powder | Flour to make soft dough |
Cream Crisco and sugar together, add eggs well beaten, milk, salt, extracts, baking powder, nuts, and sufficient flour to make soft dough. Roll out, cut with cutter and fry in hot Crisco to a golden color. Drain and sift with sugar.
Sufficient for seventy-five doughnuts.