|
Classic
Cook Books
< last page | next page >
page 138
spoonful of cinnamon, and a little salt; beat this well, and sift in flour to
make a soft dough. Set this in a warm place to rise, and when it is light roll
it out on the board a little thicker than pie crust, and cut with a knife in
squares of about three inches. Let them stand a little and fry them in plenty of
boiling lard. If fried in a little lard they will soak the fat, which will spoil
them. Throw them, or any other kind of cakes you wish to fry, into a pot half
full of boiling lard, and it insures their being light and nicely browned.
PLAIN DOUGHNUTS
Take two pounds, or pint cups, full of light risen dough; add to it half a pound
of butter, one half pound of sugar, one half pint of milk, three eggs, a little
cinnamon and nutmeg. Cover it and set it to rise; when light, cut it into shapes
and fry in boiling lard. Add a little flour to stiffen the dough.
CREAM DOUGHNUTS WITHOUT YEAST
A quart of cream, sweet or sour, five eggs, and a cup of sugar. If the cream be
sour, add soda to sweeten it; if sweet, put in two tablespoonfuls of yeast
powder, or any good baking powder, and flour to mix, then roll out and fry in
boiling lard.
WAFFLES. ECONOMICAL WAY
Take two eggs, a cup of sweet milk, one cup of water and three cups of flour,
with two tablespoonfuls of yeast powder mixed in it before sifting; add a
tablespoonful
< last page | next page >
Classic
Cook Books
|
