Lemon Jelly

6 lemons
1/2 tsp soda
1/2 bottle Certo
1 1/2 c. water
6 cups sugar

Quarter the lemons and remove the skin. Peel as much of the white off as you are able and then set aside. You will be saving about half the rind and discarding the rest. The saved portion, you will slice as fine as you are able.

Add the water and the soda together, bring to a boil and allow to simmer for about 10 minutes, covered. Be sure to stir occasionally. Section the fruit and remove any seeds and then add the fruit, rind and a cup of sugar to the simmering water, allow to simmer for an additional 20 minutes until it measures about 3 1/2 cups. Add remaining sugar and bring to a full boil. Allow this to continue for one minute stirring constantly. remove from heat and stir in the Certo. Skim and then label into glasses and seal.



Cake Doughnuts

• Vegetable oil -- for frying
• 3 1/3 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons shortening
• 2 eggs
• 3/4 cup milk

Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick.

Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface.

Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted. 2 dozen doughnuts.

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