I never imagined anyone would actually be interested in the old recipe I photographed. . .so here is the donut recipe from my grandma's collection. She noted it was from Farm Journal magazine, and wrote "excellent."
Filled raised do-nuts
2 packages dry or 2 cakes fresh yeast
1/2 c. water
3/4 c. milk, scalded
3/4 c. shortening
1/3 c. sugar
1/4 t. salt
5 c. sifted flour (oddly enough, she had written salt, but that is obviously an error!)
24 cooked pruned, pitted
Soften yeast in warm water. Combine milk, sugar, shortening, and salt. Stir until dissolved. Cool to lukewarm, add yeast, eggs, and 1 c. flour, beating well. Add remaining flour. Deep fat fry.
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