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Gingerbread Doughnuts

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Recipe Ingredients

1/2 cup firmly packed dark brown sugar
1 egg, beaten
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream

Lemon Glaze
1 cup sifted confectioners' sugar
1 tablespoon light cream
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Cooking Procedures

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts into Lemon Glaze. 
 
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Excerpt from the wayback cook-book collection:

ar as to burn it, and yet near enough for the meat to become seared over and browned in two or three minutes. Then turn it and allow the other side to get brown as quickly. In this way the albumen on the outside of the meat, by coming in contact with the heat, coagulates, and furnishes a crust through which the meat-juice cannot escape; it stays inside, and thus is kept intact. Place the steak on the dish ready to receive it ; put some salt on the upper side, and a sprinkle of pepper if

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