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Friters, Doughnuts, Crullers, etc.

Doughnuts or Fried Cakes

Success in making good fried cakes depends as much on the cooking as the mixing. In the first place fritters, doughnuts and crullers should be fried in a pot of deep fat.

There should be enough of boiling fat in the pot to free them from the bottom of the pot, so that they swim on the top, and the fat should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease and are spoiled. If fat is at the right heat, the doughnuts will, in about ten minutes, be of a delicate brown outside and nicely cooked inside. Five or six minutes will cook a cruller.

Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly.

When fried cakes are sufficiently cooked, raise them from the hot fat and drain them until every drop ceases dripping. Drain on unglazed paper or paper towels. Sprinkle fruit fritters, doughnuts and crullers with powdered sugar.

Fritters are served as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and,  with some additions any recipe given can be used for many varieties.

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