Sister Sally Doughnuts!

Mom and Dad were both Salvation Army ministers. There were many times during my childhood that Dad was called out in the middle of the night for a disaster. It was his responsibility to call volunteers together. The disasters they would be called to would range from a house fire to someone who has gone missing to a tornado and more. No call for help was too little.

The volunteers would assemble at the Corps Building (church) and begin to make coffee, sandwiches, and doughnuts. They would then load up the Canteen, similar to today's food truck, and head to the site of the disaster. There they would begin support to the firefighters, police, volunteers, etc serving them coffee, sandwiches and doughnuts. Many times the doughnuts would be fried on site in the canteen.

The volunteers at the designated sight would recognize the canteen by its white color and the red Salvation Army Shield on the side. They knew that this was a place to get refreshments.

Mother would help make the doughnuts. She also made them at home. I remember watching her in the kitchen and eventually helping her make the doughnuts for the family. The aroma in the kitchen was absolutely amazing.

Below I am sharing the recipe for Sister Sally Doughnuts which dates back to 1917, as well as an article that was published in the Arkansas Democrat Gazette.

Sister Sally Doughnuts

• 5 cups all-purpose flour
• 1 1/2 cups sugar
• 5 tsps. baking powder
• 1 - 2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 - 2 tsp. mace
• 1 - 4 tsp salt
• 2 eggs beaten
• 1 3/4 cup of milk
• 1 tbsp. shortening melted

Mix and sift flour, sugar, baking powder, spices and salt. Combine eggs, milk and melted shortening. Stir into dry ingredients until a very soft dough is formed. Chill until dough can be handled. Roll out 1 - 2 inch thick on well floured surface. Cut with a doughnut cutter.

Heat shortening or vegetable oil, 2 inches deep, to 375 degrees F. Fry doughnuts a few at a time. As soon as they rise to the surface, turn with a long handled fork. (Do not pierce.) Turn often until golden and done. Remove with fork. Hold over kettle to let excess fat drop off. Drain on absorbent paper. Makes about three dozen.

**Doughnuts can be coated in sugar or powdered sugar while still hot before serving.