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Classic
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page 77
ALBERT'S FAVORITE DOUGHNUTS.
One pint sour milk, one cup sugar, two eggs, one tea-spoon soda, half cup lard,
nutmeg to flavor; mix to a moderately stiff dough, roll to half inch in
thickness, cut in rings or twists, drop into boiling lard, and fry to a light
brown.--Mrs. A. F. Ziegler.
DOUGHNUTS.
One egg, a cup rich milk, a cup sugar, flour enough to roll out, three
tea-spoons baking-powder.--Mrs. Jenks, Bellefontaine.
RAISED DOUGHNUTS.
Warm together one pint milk and one small tea-cup lard, and add one cup yeast;
stir in flour to make a batter, let rise over night; add four eggs, two and a
half cups sugar, two tea-spoons cassia, half tea-spoon soda, and a tea-spoon
salt; knead and let rise again; roll, cut out, and let rise fifteen minutes
before frying.
TRIFLES.
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 far apart as possible, and with
them hold the trifles in the fat until a light brown. Only one can be fried at a
time.--Miss Ettie Dalbey, Harrisburg.
COOKIES AND JUMBLES.
These require a quick oven. A nice "finishing touch" can be given by sprinkling
them with granulated sugar and rolling over lightly with the rolling-pin, then
cutting out and pressing a whole raisin in the center of each; or when done a
very light brown, brush over while still hot with a soft bit of rag dipped
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