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DOUGHNUTS
 RAISED
DOUGHNUTS |
| BASIC
DOUGHNUTS |
| BAKERS'
RAISED DOUGHNUTS |
| GERMAN
DOUGHNUTS |
| RICH
DOUGHNUTS |
| FRIED
NUT CAKES |
| TRIFLES |
| PUFF-BALL
DOUGHNUTS |
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RAISED
DOUGHNUTS
Old-fashioned "raised doughnuts"
are seldom seen nowadays, but are easily made.
Make a sponge as for bread,
using a pint of warm water or milk, and a large half cup of yeast; when
the sponge is very light, add half a cup of butter, a half cup of sugar,
a teaspoon of salt and one small teaspoon of soda dissolved in a little
water, one tablespoon of cinnamon, a little grated nutmeg; stir in now
two well-beaten eggs, add sifted flour until it is the consistency of biscuit
dough, knead it well, cover and let rise; then roll the dough out into
a sheet half an inch thick, cut out with a very small biscuit-cutter, or
in strips half an inch wide and three inches long, place them on greased
tins, cover them well and let them rise before frying them. Drop them in
very hot lard. Raised cakes require longer time than cakes made with baking
powder. Sift powdered sugar over them as fast as they are fried, while
warm.
NOTE: Our grandmothers
put allspice into these cakes; that, however, is a matter of taste. |
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BASIC
DOUGHNUTS
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3 tablespoons shortening
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? cup sugar
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1 egg
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up to half cup milk
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1 teaspoon nutmeg
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¾ teaspoon salt
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3 cups flour
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4 teaspoons Baking Powder
Cream shortening; add sugar
and well-beaten egg; stir in milk; add nutmeg, salt, flour and baking powder
which have been sifted together and enough additional flour to make dough
stiff enough to roll. Roll out on floured board to about ¼-inch
thick; cut out. Fry in deep fat hot enough to brown a piece of bread in
60 seconds. Drain on unglazed paper and sprinkle with powdered sugar. |
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BAKERS'
RAISED DOUGHNUTS
Warm a cup of butter in a pint
of milk; when nearly cool add enough flour to make a thick batter and add
a cup of yeast; beat it well and set it to rise; when light work in gradually
and carefully two cups of sugar, the whipped whites of six eggs, half a
teaspoon of soda dissolved in a spoon of milk, one teaspoon of salt, a
teaspoon of ground cinnamon and half of a nutmeg grated; then work in gradually
enough flour to make it stiff enough to roll out. Let it rise again and
when very light roll it out in a sheet an inch thick; cut into rounds;
put into the centre of each round a large Sultana raisin, seeded, and mold
into perfectly round balls; flatten a little; let them stand a few minutes
before boiling them; have plenty of fat in the pot and when it boils drop
in the cakes; when they are a light brown take them out with a perforated
skimmer; drain on soft white paper and roll, while warm, in fine powdered
sugar. |
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GERMAN
DOUGHNUTS
One pint of milk; four eggs,
one small tablespoon of melted butter, flavoring, salt to taste; first
boil the milk and pour it, while hot, over a pint of flour; beat it very
smooth and when it is cool have ready the yolks of the eggs well beaten;
add them to the milk and flour, beaten well into it, then add the well-beaten
whites; then, lastly, add the salt and as much more flour as will make
the whole into a soft dough; flour your board, turn your dough upon it,
roll it in pieces as thick as your finger and turn them in the form of
a ring; cook in plenty of boiling fat.
NOTE: German Doughnuts
are very nice breakfast cake with coffee. |
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RICH
DOUGHNUTS
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2 eggs
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6 tablespoons sugar
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¾ teaspoon salt
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¼ teaspoon grated nutmeg
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2 tablespoons melted shortening
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6 tablespoons milk
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2 cups flour
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3 teaspoons Baking Powder
Beat eggs until very light;
add sugar, salt, nutmeg and shortening; add milk, and flour and baking
powder which have been sifted together; mix well. Drop by teaspoonfuls
into deep hot fat and fry until brown. Drain well on unglazed paper and
sprinkle with powdered sugar. |
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FRIED
NUT CAKES
Beat two eggs well, add to them
one ounce of sifted sugar, two ounces of warmed butter, two tablespoons
of yeast, a cup of luke-warm milk and a little salt. Whip all well together,
then stir in by degrees one pound of flour, and, if requisite, more milk,
making thin dough. Beat it until it falls from the spoon, then set it to
rise. When it has risen make butter, oil or lard hot in a frying pan, cut
from the light dough little pieces the size of a walnut, and, without molding
or kneading, fry them pale brown. As they are done lay them on a napkin
to absorb any of the fat. |
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TRIFLES
Work one egg and a tablespoon
of sugar to as much flour as will make a stiff paste; roll it as thin as
a dollar piece and cut it into small round or square cakes; drop two or
three at a time into the boiling fat; when they rise to the surface and
turn over they are done; take them out with a skimmer and lay them on an
inverted sieve to drain. When served for dessert or supper put a spoonful
of jelly on each. |
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PUFF-BALL
DOUGHNUTS
These doughnuts, eaten fresh
and warm, are a delicious breakfast dish and are quickly made. Three eggs,
one cup of sugar, a pint of sweet milk, salt, nutmeg and flour enough to
permit the spoon to stand upright in the mixture; add two heaping teaspoons
of baking powder to the flour; beat all until very light. Drop by the dessert
spoon into boiling fat. These will not absorb a bit of fat and are not
at all rich and consequently are the least injurious of this kind of cakes. |
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