Crullers and Doughnuts

Ingredients

• six cups flour
• two cups flour
• one cup each of sour cream
• three pints flour
• half cups sugar
• half cup butter
• one pint sweet milk
• a pint of water
• ten pounds
• one open as a test
• three eggs
• three tea-spoons baking-powder mixed
• quarter inch thick
• four long incisions in each square
• one coflee-cup of not too thick sour cream
• one table-spoon of butter
• two eggs
• one tea-cup sugar
• half boiling milk poured over two tea-cups meal
• two tea-cups meal
• two eggs to- gether
• one egg
• three tea-spoons baking powder
• half measures horsford's bread preparation
• one tea-spoon butter
• four good sized potatoes
• one-fourth cup
• half tea-spoon soda dis- solved in a little milk
• two table-spoons melted butter
• two tea-spoons baking powder
• one edge
• two knitting-needles under every other strip
• nutmeg
• salt
• cinnamon

Directions

1. To cook these properly the fat should be of the right heat^ When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat is right the dough will rise in«a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome to fry them in than lard. A good suet may be prepared as follows for those who are sensible enough not to like greasy doughnuts or who He- braically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the meat markets, speaking before hand, and securing nice, whole, clean leaves, which cut up in small pieces, put into a dinner-pot, which will hold well about ten pounds. Put in a pint of water, and after the first hour stir frequently ; it takes about three hours with a good heat to render it. Drain through a coarse towel, and if the suet is good it will require but little squeezing, and leave but little scrap or cracklings. Put to cool in pans or jars, and you have an element into which, when well heated, you can drop the twisted goodies, with the assurance that they will not only be " done brown,'* but that they will emerge with a flavor and grain that will commend them to the fiivor of an epi- cure. Doughnuts thus cooked are more digestible and of better flavor than if co^ed in lard, and the most fastidious will not need to peel them b^ve eating. Make the dough as soft as it can be hujidled; if 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

2. CRULLERS AND BOUOHNTJT& 95

3. '%ted very carefully. When you hav^'finished frying, cut a potato in slicee and put in the fitt to clarify .k, place the kettle away until the &t " 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 may 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. ' If lard is not fresh and sweet, slice a raw potato, and fry before putting in the cakes.

4. Two co£fee-cup6 sugar, one of sweet milk, three eggs, a heaping

5. table-spoon butter, three tea-spoons baking-powder mixed with six

6. cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat

7. ^gs, sugar and butter together, add milk, spices and flour; put

8. another cup flour on molding-board, turn the dough out on it, and

9. knead until stifl" enough to roll out to a quarter inch thick ; cut

10. in squares, make three or four long incisions in each square, lift

11. by taking alternate strips between the finger and tnumb, drop

12. into hot lard, and cook like doughnuts. — Mrs. A. F. Zieglety Oh

13. Fried Cakes.

14. One coflee-cup of not too thick sour cream, or one of soiS?* ^ 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,

15. Corn Meal Doughnuts.

16. A tea-cup and a half boiling milk poured over two tea-cups meal ;

17. when cool add two cups flour, one of butter, one and one-half of

18. sugar, three eggs; flavor with nutmeg or cinnunon; let rise till

19. very light ; roll about half an inch thick, cut iSliamond shape,

20. and boU in hot lard.

21. Cream Doughnuts.

22. Beat one cup each of sour cream and sugar and two eggs to- gether, add level tea-spoon soda, a little salt, and flour enough to roll.— Ifrs. MaUie Meade,

23. 96 CB ULLEBS AND DO UQHN UTS.

24. Doughnuts. One egg, a cup rich milk, a cup sugar, three pints flour, three tea-spoons baking powder, (or one and a half measures Horsford's Bread Preparation). These are made richer by adding one egg, and one tea-spoon butter. — Mrs. JenkSj

25. North Star Doughnuts. One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level tea-spoon soda, spice to taste, and flour to roll. — « Mrs. A. J. Palmes,

26. Raised Doughnuts.

27. Peel and boil four good sized potatoes ; mash fine, and pour boil- ing water over them until of the consistency of gruel; let cool, add a yeast cake, and a little flour; let rise till light, then add one pint sweet milk, one and a half cups sugar, one-fourth cup (large meas- ure) lard, a salt-spoon salt, a little nutmeg and cinnamon ; stir in flour until stifi*, let rise again, then add a half tea-spoon soda dis- solved in a little milk, pour out on molding board, mix stifi" enough to cut out, and roll to half an inch thickness ; cut in long strips two inches wide and divide diagonally into pieces three inches long, set where it is warm, let rise on the board until light, and then fry. These do not cook through as easily as others, and it is safer to drop in one, and, by breaking it open, learn the time required for them to fry. A very nice variation of this recipe may be made as follows: Boll part of the dough about half an inch thick, cut into small biscuit, let rise, and when light, roll down a little, lay a few raisins rolled in cinnamon in the center, wet the edges by dipping the finger in cold water and passing it over them ; draw them together and press fimdy, and dirop them in the hot fat. A tea-spoon of apple- butter or any kind of jam may be used instead of the raisins. When made with the raisins, they are the real German "Oily Koeks,"— M«. Jl L. H.,

28. Berlin Pancakes.

29. Roll out dough sligkUy sweetened and shortened, as if for very plain doughnuts ; cut in circles like biscuit, put a tea-spoon currant jam or jelly on the center of one, lay another upon it, press the edges tightly together with the fingers, and fry quickly in boiling

30. COOKIES AND JUMBLES. 97

31. 6t They will be perfect globes when done, a little smaller than an orange. — Jfra. L. 8, TFtKiston, Meiddberg^ Cfermany.

32. Tbifles. A quart flour, a cup sugar, two table-spoons melted butter, a little salt, two tea-spoons baking powder, one egg, and sweet milk sufficient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches ; make as many cuts across the short way as possible^ inserting the knife near one edge and ending the cut just before reaching the other. Pass two knitting-needles under every other strip, spread the needles as &r apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time. — JUiss EUie Dalbey, Harrisburg.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.