The "official" recipe for Salvation Army donuts is below. This is the recipe that Salvation Army workers would use during World War I and II when making large amounts of the donuts for hungry troops. To call the recipe "official" is something of a misnomer though, as the donuts have been made differently by various Army groups throughout the years. Even during the Wars, chefs would make due with available ingredients to create a delicious donut.

Ingredients

• 7 1/2 cups sugar
• 3/4 cup lard
• 9 eggs
• 3 large cans evaporated milk
• 3 large cans water
• 18 cups all-purpose flour
• 18 teaspoons baking powder
• 7 1/2 teaspoons salt
• 9 teaspoons ground nutmeg

Directions

This modified version of the traditional donut recipe is somewhat more appropriate for the modern home chef.

2 cups all-purpose flour

1 level teaspoon baking powder

1 tablespoon shortening

1 1/2 cups sugar

1/4 level teaspoon salt

1/4 level teaspoon ground nutmeg

1/4 level teaspoon ground cinnamon

1/2 cup milk

1 egg

Cooking oil or lard for deep frying

Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar. This recipe will make about 15 good sized donuts.

Yield: 15 donuts

Prep Time: 30 minutes

Cook Time: 3 minutes

Ease of preparation: intermediate