This recipe article was clipped from a newspaper (Akron Beacon Journal) and published in 1973. Recipes are typed below along with a scanned copy of the article.

By POLLY PAFFILAS
Beacon Journal Food Writer

These doughnuts, like all such foods, are at their peak of flavor when eaten fresh. They just don’t taste the same the next day or if you freeze them.

Have them with steaming strong coffee at your next kaffee-klatsch and save a few for hubby and the children to enjoy with milk at snacktime.

Raised Doughnuts

One pkg. active dry yeast
One-fourth cup warm water (105 to 115 degrees)
One egg
Two tbsps. sugar
One tsp. salt
one-third cup butter or margarine
Three-fourths cup milk, scalded
Three and one-half to four cups all-purpose flour

Sprinkle yeast over water in measuring cup; let stand few minutes; stir to blend.

In large bowl., combine sugar, salt, butter and hot milk; stir few minutes. Add egg; mix until lukewarm. Add yeast mixture.

Add enough flour, one cup at a time to make a dough stiff enough to handle. Turn out on lightly floured surface; knead until smooth and elastic (about three to five minutes).

PLACE IN greased bowl, turning dough to grease all sides. Cover. Let rise in warm place (80 to 85 degrees) until doubled, about one hour.

Roll out on floured surface to three-eight-inch thickness. Cut with two and one-half inch round cutter, dipped in flour. Cover; let rise again until doubled, about 30 minutes.

Fry few at a time in vegetable oil about two inches deep, heated to 375-degrees if range burner is thermostatically controlled or use a candy thermometer.

AS SOON AS doughnuts rise to surface, turn with long handled fork, and fry until deep golden brown on both sides, turning often. Watch carefully, so as not to burn.

Drain on absorbent paper. Dust with confectioners’ sugar.–Yields about two dozen.

BISMARKS (Jelly Doughnuts): When doughnuts are almost cool, cut deep slit in side of each. Using pastry tube or iced tea spoon, insert black raspberry jam or jelly of your choice.

GLAZED DOUGHNUTS: Combine one cup sifted confectioners’ sugar with one tablespoon softened butter; mix well. Add one or two tablespoons BOILING water to make proper spreading consistency. Or, mix one-third cup preserves with one tablespoon water in saucepan and heat. Beat into two cups sifted confectioners’ sugar until smooth. These glazes should be spread on warm doughnuts.

CREAM DOUGHNUTS: Prepare four and one-half ounce instant vanilla pudding and pie filling as package directs, using two and one-half cups milk. Let set couple minutes to cool. Then fold in small carton whipped topping mix, that has been thawed. Refrigerate and use to fill cooled doughnuts, with pastry tube or iced tea spoon.

Akron Beacon Journal, April 8, 1973