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Classic
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page 283
edges of the ends; run your two forefingers through every other slit; lay them
down on the board edgewise, and dent them. These are very dainty when fried. Fry
in hot lard a light brown.
GERMAN DOUGHNUTS.
One pint of milk, four eggs, one small tablespoonful of melted butter,
flavoring, salt to taste; first boil the milk and pour it, while hot, over a
pint of flour; beat it very smooth, and when it is cool, have ready the yolks of
the eggs well-beaten; add them to the milk and flour, beaten well into it, then
add the well-beaten whites, then lastly add the salt and as much more flour as
will make the whole into a soft dough; flour your board, turn your dough upon
it, roll it in pieces as thick as your finger and turn them in the form of a
ring; cook in plenty of boiling lard. A nice breakfast cake with coffee.
NUT CAKES (Fried.)
Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed
butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and a little
salt. Whip all well together, then stir in by degrees one pound of flour, and,
if requisite, more milk, making thin dough. Beat it until it falls from the
spoon, then set it to rise. When it has risen, make butter or lard hot in a
frying-pan; cut from the light dough little pieces the size of a walnut, and
without molding or kneading, fry them pale brown. As they are done, lay them on
a napkin to absorb any of the fat.
TRIFLES.
Work one egg and a tablespoonful of sugar to as much flour as will make a stiff
paste; roll it as thin as a dollar piece, and cut it into small round or square
cakes; drop two or three at a time into the boiling lard; when they rise to the
surface and turn over they are done; take them out with a skimmer and lay them
on an inverted sieve to drain. When served for dessert or supper, put a spoonful
of jelly on each.
PUFF-BALL DOUGHNUTS.
These doughnuts, eaten fresh and warm, are a delicious breakfast dish, and are
quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt,
nutmeg, and flour enough to permit the spoon to stand upright in the mixture;
add two heaping teaspoonfuls of baking-powder to the flour; beat all until very
light. Drop by the dessertspoonful into boiling lard. These will not absorb a
bit of fat, and are not at all rich, and consequently are the least injurious of
this kind of cakes.
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