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Classic
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page 76
in than lard. If the dough is cut about half an inch thick, five to eight
minutes will be time enough to cook, but it is better to break one open as a
test. When done, drain well in a skimmer, and place in a colander. The use of
eggs prevents the dough from absorbing the fat. Doughnuts should be watched
closely while frying, and the fire must be regulated very carefully. When you
have finished frying, cut a potato in slices and put in the fat to clarify it,
place the kettle away until the fat "settles," strain into an earthen pot kept
for this purpose, and set in a cool place. The sediment remaining in the bottom
of the kettle can be used for soap-grease. Fry in an iron kettle, the common
skillet being too shallow for the purpose. Do not eat doughnuts between April
and November. Crullers are better the day after they are made.
CRULLERS.
Two coffee-cups sugar, one of sweet milk, three eggs, a heaping table-spoon
butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg,
and a level tea-spoon cinnamon. Beat eggs, sugar and butter together, add milk,
spices and flour; put another cup flour on molding-board, turn the dough out on
it, and knead until stiff enough to roll out to a quarter inch thick; cut in
squares, make three or four long incisions in each square, lift by taking
alternate strips between the finger and thumb, drop into hot lard, and cook like
doughnuts.--Miss R. J. S.
CRULLERS.
Six eggs, one coffee-cup sugar, six table-spoons melted butter, four of sweet
milk, one tea-spoon soda in milk, two tea-spoons cream tartar in the flour, one
tea-spoon ginger, half a small nutmeg (or any other seasoning), flour to roll
out; fry in hot lard. If the lard is not fresh and sweet, slice a raw potato,
and fry before putting in the cakes.--Miss M. B. Fullington.
FRIED CAKES.
One coffee-cup of not too thick sour cream, or one of sour milk and one
table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar,
one small tea-spoon soda dissolved; mix soft.--Mrs. S. Watson, Upper Sandusky.
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