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Doughnuts
Old-fashioned homemade "raised
doughnuts"
are seldom seen nowadays, but are easily made and taste great.
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TRIFLES
Work one egg
and a tablespoon
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 fat; 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. |
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PUFF-BALL
DOUGHNUTS
These
doughnuts, eaten fresh
and warm, are a delicious breakfast dish and are quickly made. Three
eggs,
one cup 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
teaspoons
of baking powder to the flour; beat all until very light. Drop by the
dessert
spoon into boiling fat. 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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FRIED WONDERS
Three eggs, three
tablespoons
of melted lard or butter, three tablespoons 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 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 fat a light brown.
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