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Classic
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page 282
These can be made with sweet milk and baking-powder, using two heaping
teaspoonfuls of the baking-powder in place of soda.
RAISED DOUGHNUTS.
Old-fashioned "raised doughnuts," are seldom seen, now-a-days, but are easily
made. Make a sponge as for bread, using a pint of warm water or milk, and a
large half cupful of yeast; when the sponge is very light, add half a cupful of
butter or sweet lard, a coffee-cupful of sugar, a teaspoonful of salt and one
small teaspoonful of soda, dissolved in a little water, one tablespoonful of
cinnamon, a little grated nutmeg; stir in now two well-beaten eggs, add sifted
flour until it is the consistency of biscuit-dough, knead it well, cover and let
rise; then roll the dough out into a sheet half an inch thick, cut out with a
very small biscuit-cutter, or in strips half an inch wide and three inches long,
place them on greased tins, cover them well, and let them rise before frying
them. Drop them in very hot lard. Raised cakes require longer time than cakes
made with baking-powder. Sift powdered sugar over them as fast as they are
fried, while warm. Our grandmothers put allspice into these cakes; that,
however, is a matter of taste.
BAKERS' RAISED DOUGHNUTS.
Warm a teacupful of lard in a pint of milk; when nearly cool, add enough flour
to make a thick batter, and add a small cupful of yeast; beat it well, and set
it to rise; when light, work in gradually and carefully three cupfuls of sugar,
the whipped whites of six eggs, half a teaspoonful of soda, dissolved in a
spoonful of milk; one teaspoonful of salt, a teaspoonful of ground cinnamon, and
half of a nutmeg grated; then work in gradually enough flour to make it stiff
enough to roll out; let it rise again, and when very light, roll it out in a
sheet an inch thick; cut into rounds; put into the centre of each round a large
Sultana raisin, seeded, and mold into perfectly round balls; flatten a little;
let them stand a few minutes before boiling them; have plenty of lard in the
pot, and when it boils drop in the cakes; when they are a light brown, take them
out with a perforated skimmer; drain on soft white paper, and roll, while warm,
in fine powdered sugar.
--Pursell's Bakery, New York City.
CRULLERS OR WONDERS.
Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls
of sugar, mix very hard with sifted flour, as hard as can be rolled, and to be
rolled very thin like pie-crust; cut in squares three inches long and two wide,
then cut several slits or lines lengthwise, to within a quarter of an inch of
the
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