Crullers and Doughnuts

Ingredients

• one cup each sugar
• one cup each sour cream
• two cups flour
• one cup butter
• one pint sweet milk
• half cups sugar
• two tablespoons melted butter
• two teaspoons baking powder
• one cup water
• half teaspoon salt
• one gallon molasses
• quarter pounds butter
• quarter pound soda stirred in a half cup sweet milk
• half cup sweet milk
• two tablespoons may be used if preferred
• one-half cup butter
• one tablespoon each saleratus
• one cup boiling water
• four cups flour
• three-fourths teaspoon soda in cup milk
• one cup each butter
• half cups orleans molasses
• half cup each brown sugar
• half teaspoon ginger
• three cups sifted flour
• one cup eacli sugar
• three cups flour
• one cup each sour milk
• half cup butter
• half pound each butter
• half pound finely powdered
• one gill milk just warm
• half teaspoon carbonate of soda hai^been dissolved
• one quart orleans molasses
• two tablespoons each soda
• three quarts sifted flour
• two cups molasses
• three teaspoons soda stirred in the flour
• half cup sugar
• one teaspoon each cinnamon
• two teaspoons soda in a cup boiling water
• half cups flour
• one cup each lard
• one tablespoon soda dissolved in a cup of boiling water
• five cups un- sifted flour
• one cup each molasses
• two teaspoons each soda
• one pound
• half pint molasses
• two tablespoons boiling water
• one teaspoon cloves
• two pounds brown sugar
• one quart melted butter
• half cup each ground cloves
• one cup soda
• two cups each powdered sugar
• a cup of boiling water
• quarter inch thick
• four long incesions in each square
• 1 fill
• two ends together
• one large teaspoon baking powder
• two eggs together
• half boiling milk poured over two tea-cups meal
• two tea-cups meal
• three eggs
• four eggs
• one lemon
• four good sized potatoes
• one-fourth cup
• half tea- spoon soda dissolved in a little milk
• one egg
• one edge
• one well beaten egg
• two eggs
• one tea- spoon allspice
• one each lard
• half eup butter
• two well-beaten eggs the last thing _ before baking
• one large tablespoon ginger
• one each cloves
• one tea- spoon soda dissolved in two tablespoons boiling water
• one hundred
• three well-beaten yolks
• four heaping cups flour
• nutmeg
• salt
• cinnamon
• ginger
• allspice
• cloves
• orange peel

Directions

1. and knead until stiff enough to roll out to a quarter inch thick ; cut in squares, make three or four long incesions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts, or they may be shaped as in Figure 1, or given the much more elaborate shape of Figure 3.

2. ^,.|!ljl!!fl 111

3. fl! ''|l'|

4. Douglmut Cutter.

5. To give them the shape of Fig. 3, first cut the paste, as in Fig. 2 ; hold the first line with thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under; pinch the two ends together, and the cruller will be in form of Fig. 3.

6. Doughnuts. — One cup each sugar and milk, butter size of an egg, one large teaspoon baking powder, nutmeg or other spice to taste ; knead and roll out soft as possible. An egg is often added.

7. Cream Douf/hnuts. — Beat one cup each sour cream (or sour milk with tablespoon butter), cup sugar and two eggs together, add level teaspoon soda, a little salt, spices if wished, and flour enough to roll and cut out easily. When partly cool roll in white sugar.

8. Corn Meal Doughnuts. — A tea-cup and a half boiling milk poured over two tea-cups meal ; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs, flavor with nutmeg or cinnamon ; let rise till very light ; roll about half an inch thick, cut in diamond shape, and boil in hot lard.

9. French Doughnuts. — One cup butter, three of white sugar, one pint sweet milk, four eggs, teaspoon soda, two of cream tartar and juice of one lemon.

10. liaised Doughnuts. — Peel and boil four good sized potatoes ; mash fine and pour boiling water over them until 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 measure) lard, a salt-spoon salt, a little nutmeg and cin- namon, stir in flour until stiff, let rise again, then add a half tea- spoon soda dissolved in a little milk, pour out on molding board, mix stiff enough to cut out, and roll to half an inch thickness ; cut in long strips two inches Avideand 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 clrop in one, and, by breaking it open, learn the time re- quired for them to fry. A very nice variation of this recipe may be made as follows : Roll part of the dough about half an inch thick,

11. 102 GINGER-BREAD.

12. cut into small biscuits, let rise, and when light roll down a little, lay a few raisins rolled in cinnamon in the center, wet the ed.ses by dip- ping the finger in cold water and passing it over them ; draw them together and press /?/•/«///, and drop them in the hot fat. A teaspoon a])plc-butter or any kind of jam may be used instead of the raisins. When made with the raisins, they are the real German ''011}^ Koeks."

13. Berlin Pancakes. — Roll out dough sliqhtly sweetened and shortened, as if for very plain doughnuts ; cut in circles like biscuit, put a teaspoon currant jam or jelly on the center of one, lay another upon it, ])ress the edges tightly together with the fingers and fry quickly in boiling fat. They will be perfect globes when done, a little smaller than an orange.

14. TriHes. — A quart flour, a cup sugar, two tablespoons melted butter, a little salt, two teaspoons 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 tAvo knitting-needles under every other strip, spread the needles as far apart as jDossible, and Avith them hold the trifles in the fat until a light brown. Only one can be fried at a time.

15. Andover Wonders. — Boil together one cup water, tablespoon powdered sugar, half teaspoon salt and two ounces butter, and while boiling add sufficient flour to make it leave sides of pan ; stir in one by one the yolks four eggs ; drop into hot lard from a teaspoon and frv light broAvn.

16. Q-inffer - Bread-

17. Use sifted flour for mixing and rolling ginger-bread (sifting be- fore measuring), and if the dough becomes too stiff" before it is rolled out set it before the fire. Snaps AA'ill not be crisp if made on a rainy day. Ginger-bread and cakes require a moderate oven, pans as quick one. If cookies or snaps become moist in keeping, put them in the oven and heat them for a fcAv moments. Ahvays use Ncav Orleans or Porto Rico molasses, and never syrups. Soda is used to act on the " spirit '' of the molasses. In making the old-fashioned, soft, square cakes of ginger-bread, put a portion of the dough on a Avell floured tin sheet, roll evenly to each side, trim off' evenly around the edges, and mark off in squares Avith a floured knife or Avheel cut-

18. GINGER-BREAD. 103

19. ter. In this way the dough may be softer than where it is necessary to pick up to remove from board after rolling and cutting. Ahvays have the board well covered with sifted flour before rolling all kinds of soft ginger-breads, as they are liable to stick, and should always be mixed as soft as the}- can be handled.

20. Oinger-hread. — One gallon molasses or strained honey, one and a quarter pounds butter, quarter pound soda stirred in a half cup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out ; put the molasses in a very large dish, add the melted butter and soda, then all the other ingredients ; mix in the evening and set in a Avarm place to rise over- night ; in the morning knead it a long time like bread, roll into squares half an incli thick, and bake in bread-pans in an oven heated about right for bread. To make it glossy, rub over the top just be- fore putting it into the oven the following : One well beaten egg, the same amount or a little more sweet cream, stirring egg and cream well together. This ginger-bread will keep an unlimited ti^e. The recipe is complete without ginger, but two tablespoons may be used if preferred. Ovei' iiftij years old^ and formerly used for general muster days

21. Ginger-hread. — One cup each sugar and molasses, one-half cup butter, two eggs, one tablespoon each saleratus and ginger, one tea- spoon allspice, one cup boiling water, four cups flour.

22. - Alum Ginger-hread. — Pint molasses, cup melted lard, table- spoon each ginger and salt, cup boiling water ; in half the water dis- solve tablespoon pulverized alum, and in the other half a heaping tablespoon soda; stir in just flour enough to knead; roll about half an inch thick, cut in oblong cards, and bake in a tolerably quick oven.

23. Fairy Ginger-bread. — Cream one cup butter with two of sugar, add tablespoon ginger, three-fourths teaspoon soda in cup milk, and four cups flour ; butter baking pans, spread cake mixture thin as a wafer on them, and bake in moderate oven till brown. The moment it comes from the oven cut into squares with case-knife and slip from pan. Delicious. Keep in tin box.

24. Loaf Ginger-hread.— ^e^t together for ten minutes one cup each butter, molasses, and sugar with a tablespoon each ginger and cinnamon, then add a half ^^J||{|^^ cup cold water, tablespoon soda dissolved in ' boiling water, and flour to stir very hard. Gingerbread Loaf.

25. Bake in loaves ; brush them over with syrup while hot, and eat fresh.

26. Soft Ginger-hread. — One and a half cups Orleans molasses, half cup each brown sugar, butter and sweet milk, teaspoon each soda

27. 104 GINGER-BREAD.

28. and allspice, half teaspoon ginger; mix all together thoroughly, add three cups sifted flour and bake in shallow pans. Excellent.

29. Sj)iced Ghiger-hread. — One cup eacli sugar, butter, and molasses, three eggs, three cups flour, ono teaspoon soda dissolved in a cup sour cream, half a nutmeg, teaspoon cloves, tablespoon ginger. Ex- tra good.

30. Sponr/e Glnger-hread. — One cup each sour milk and Orleans mo- lasses, a half cup butter, two eggs, teaspoon soda, tablespoon ginger, flour to make as thick as pound cake; put butter, molasses and gin- ger together, make them quite Avarm, add the milk, flour, eggs, and soda, and bake as soon as possible.

31. White Ghiger-hread. — Rub a half pound each butter and flour together, add half pound finely powdered and sifted loaf sugar, the finely minced rind of one lemon, an ounce ground ginger, and a grated nutmeg ; mix well together, and work into a smooth paste with one gill milk just warm, in which a half teaspoon carbonate of soda hai^been dissolved ; make into cakes and bake in moderate oven fifteen or twenty minutes.

32. Ginger Calves. — One quart Orleans molasses, pint lard or butter, pint buttermilk, two tablespoons each soda and ginger, three quarts sifted flour, making a stiff batter; pour the molasses and milk boiling hot into a large tin bread-pan in which have been placed the ginger and soda (the pan must be large enough to prevent running over) ; stir in the flour, after which stir in the lard or butter; Avhen cold, (better let stand overnight) mold with flour and cut in cakes, either with biscuit or cookie cutter. Care must he taken to follow these directions implicitly or the cakes will not be good; icrnvmhi^r io add t/w lard or butter last, and buttermilk, not sour milk, must be used ; boil the molasses in a skillet, and after pouring itinto the pan, put the buttermilk in the same skillet, boil and pour it over the molasses, ginger and soda. This excellent recipe was kept as a secret for a long time liy a professional baker.

33. Ghif/er CooMes. — Two cups molasses, one each lard and sugar, two-thirds cu]) sour milk, tablespoon ginger, three teaspoons soda stirred in the flour and one in the milk, two eggs.

34. Ginger Cookies. — One egg, one cup each sugar and molasses, one t.al)lespoon each soda, vinegar and ginger ; roll thin and bake (juickly.

35. Best Ginger Drops. — Half cup sugar, cup molosscs, half eup butter, one teaspoon each cinnamon, ginger and • loves, two teaspoons soda in a cup boiling water, two and a half cups flour; add two well-beaten eggs the last thing _ before baking. Baked in gem-tins or as a common ginger- ^'"d'?o7».^*" bread, and eaten warm with a sauce, they make a nice dessert.

36. GIXGER-BREAD. 105

37. Ginger Drop Cakes. — Take three eggs, one cup each lard, baking molasses and brown sugar, one large tablespoon ginger, one tablespoon soda dissolved in a cup of boiling water, five cups un- sifted flour ; drop tablespoons of this mixture into a slightly greased dripping-pan about three inches apart.

38. Ginger Snaps. — Boil together one cup each molasses, butter and sugar. Add two teaspoons each soda and cinnamon, one each cloves and ginger, flour enough to roll out smoothly. Roll thin and bake quickly.

39. Ginger Snaps. — One pound and six ounces flour, four of sugar, eight of butter, six of preserved orange peel, half pint molasses, one tea- spoon soda dissolved in two tablespoons boiling water, one teaspoon cloves, two of ginger ; soften the butter and mix it Avith the sugar and molasses, add the S})ices, orange peel and soda, 1>cat Avcll and stir in the flour, flour the board and roll the paste as thin as possible, cut in circles and bake in a very quick oven. This quantity makes one hundred and twenty-nine snaps, about three inches across.

40. Hotel Ginger Snaps. — One gallon molasses, two pounds brown sugar, one quart melted butter, half cup each ground cloves, mace, cinnamon and ginger, one cup soda.

41. Ginger Tea-cakes. — Mix two cups each powdered sugar and warmed butter, add three well-beaten yolks, a cup molasses, four heaping cups flour, tablespoon each ginger and soda. Bake in patty pans in a moderate oven.

42. 106 CREAMS AND CUSTARDS.

Nutrition, whole recipe (rough)

Counts 19 of 20 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Orange	1 medium (131g)	62
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Cloves	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Allspice	1 tsp ground (1.9g)	5
Ginger	1 tsp grated fresh (2g)	2
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.