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Show = - HERE'S HERES ' CHAPTER CHAPTERON CHAPTERON ON FRIED PIESWhich PIES Which Prompts Some Sugges Sugges- Suggestions Suggestions Suggestions - - tions About Doughnuts . By CDITU tDITH CDITH M BARBER BARBERFrIed BARBERFried BARBERFried FrIed pIes picsl piesl I Do you ou know them themThey 1 ? 1They They caused cauced : ; a lot of discussion on theedkorfil the theedlrori'lJ theedlrorhl edlrori'lJ edlrorilJ edlrorhl ' pages a n while ago , and herecomes here herecomes herecomes Louisville LouIsvrile Kywhich Ky , comes a recipe from , Don't Dont ' yoU yoUthink youthink youthink which \ \ luch sounds luscious think sot so ? "l\IIlI "l l IIlI "Make Make "Mahe Mahe " \ e pastly pastry as tor for or ordinary " ' dinary dmary thnary pies-bowC\ pies bowC piesbowCer pies-however however pies - however \ er , , not quite so soshort soshort soshort short Roll Rolt tliin thin and cut out by an in inverted Inverted Inverted r'Have r ' verted saucer . , Have 'Have ' already nlready stewed and sweetened s\\ s seet sheet sheetened \ eet eetcned cned ened to taste cither clther either dried or cvapoiat-ed cvapoiat ed C\ C Capo1 etapotat- etapotat etapotated \ apo1 t- t ted - ed peaches or apples applcs ( We alwa always alwayspreferred alwayspreferred s sprcferred prcferred preferred peaches ) Spread the fruiton fruit fruiton 011 on cut out p'lstrJ-fold p'lstrJ plstrJ fold pastry-fold pastry pistr ' - fold to shape of ofhalf ofhalf ofhalf half moon-pinch moon pinch moon - pinch edges cdges Irmly firmly ( toeth togeth toethernnd togetherand togcther . ; er-nnd er nnd er-and and - and fry In swol smoking IDg hot country countrylard countrylard countrylard lard first on one side sdc [ and then theother the theothcr theother othcr other , until a n golden goldcn brown Place ona on onn ona n a platter plattcr and sprinkle sprlDb.le sprlDble . with "Itb Itb pith " sugar and andclnlllmon andclntr andcinnimon clnlllmon clntr imon while hot . . T ? got ot too much muchcInn'1lnon muchcinnamon muchcinnimon cInn'1lnon cInn1lnon cinnamon ' , , however howcver " frIed frIedpies friedpies friedpies At our house we never nevcr had pies but we did have fried bread breaddough breaddough breaddough dough Occasionally when \ hen the breadwas bread breadnas breadwas nas was being made . , my mother wouldpull "ould ould would "ouldpull wouldpull " pull off of some of the very light dougb dough dougbIn doughIn doughIn In long slender pieces and fry it in indeep Indeep indeep deep fat . . . It was then rolled roBed [ In n pow pow- powdered pow.dcred powdcred . - dered sugar and served hot for a aluncheon aluncheon aluncheon luncheon dessertIt dessert It was \ \ as a little like lIb.e lIbe . the raised doughnuts dough doughnuts doughnuts nuts which we ha hat < " * during durIDg Lent LentR'iised : Riised n'1lsed n1lsed R'iised ' ' doughnuts douhnuts , . ; at our house ac acI accordln according accordim I cordln cording ! , , to tnditlon tr'1dlt1on tr1dlt1on traditlon ' \ were ere either Clther madeinto made madeInto madeInto Into balls or twists which we called'birds called calledbirds birds 'birds ' ' To 'fo fo ' this day 1 I cannot enjoy enjoya a raised doughnut with a hole In It I IPlan IPlain 1Plain Plan Plain [ doughnuts douhnllts ; or fried cakes , on thecontrary the thecontrary thecontrary contrary , must have holes , of courseCrullers course courseCrullers courseCrullers Crullers mean something somethIDJ still stm differ different differeat differenL ent eat . . They are made of a u rich dough doughand doughand doughand and are cut eut ! In n three finger shapes IfoU If Ifou , } ) ou don t know hnow \ what ha t I 1 mem me'ln meln mean ' by that thatconsult , , concult conqult : ; the recipe given below . Then there are frcnch french crullerswhich crullers crullerswhich which \ \ blch are made from a very eery \ ery softdough soft softdoughalmost softdoughalmost dough-almost dough almost - almost a batter and nnd which whichmusr whichmust whichmust musr must be put through a n pastry pastr pastr3 ; } bag dJ dl dJrectly dlreetly dlrectly rectly reetly into mto the hot fat fnt . . There Is another Important point pOlDt inregard In Inregard Inregard regard to makID making ; all aB these fried cakes cakessuccessfully cakessuccessfully cakessuccessfully successfully besides having the tile pi plOp plOper ploper oper er recipe . . That .fhat fhat ' . is the matter of fryIng fry fryfng frylag fng lag them A hard vegetable fit ht fat or orlard orlard orlard lard or a cooking cool.Ing coolIng . oil 011 may be used usedbut , but the temperature tempE'rnture tempErnture ' of whatever hatecr whateter \ hate\ hate \ cr fat fatyou fatiou you ou u&e ue use u & e Ib la I : , Important . . When lird hrd lard Is Isused isused isused used , \ we e fry In It when It just belns begins belnsto beginsto beginsto ; to smoke smoke , , but other fats should beused be beused beused used below the smoking point Thesafest The Thesafest Thesafest safest safestay \ way \\ay ay nay to judge Is by using a fatthermometer fnt fat fntthermometer fatthermometer thermometer , but you can get along alongWithout alongwithout alongwithout Without tins this thus if it you try the tbe fat by cook cookng cooklag cookIng lag [ ng a cube of bread [ In to n It It . . It should shouldget shouldget shouldget get golden brown In to sl sixty silty ty seconds secondswhen secondswhen secondswhen when the thermometer tbermometer should register375 register 375 degrees r P I ' . Because the doughnutmixture doughnut doughnutmbture doughnutmixture mbture mixture , Is not cooked , It [ t needs cooler coolerfat coolerfat coolerfat fat than some other food foodDoughnuts foodDoughnuts Doughnuts 1 cup sugar 3 tablespoons shortening 2 eggs 1 cup milk mllk 4 teaspoons baking powder powderVs Vs % 3 teaspoon cinnamon 14 % * tcispoon te'1spoon te1spoon teaspoon ' grated nutmeg 1 teaspoon saltrIour saltriaur salt saltHour Hour rIour riaur (3 3 ( (33 33 ( % to 4 cups ) Cream the shortening with the sugarand sugar sugarand sugarand and add the beaten egg Add two t\\O t O \ \ cupfuls cup cupfuls cupfuls I cupI fuls flour mixed and sifted with bak bakI bakng baktag bakIng tag [ ng powder , salt and spices alternate alternate- - - I ly with the tbe milk ; then add more dour flour dourto flourto flourto to make dough stiff sUff enough to roll rollRoll rollRoll rollRoll Roll to one fourth fourtll Inch ncb [ thicknessShape thicknessShape thickness , Shape with wltlJ a doughnut cutter , fry Indeep in indeep [ n ndeep deep fat , 375 degrees F C [ ' . , and drainon drainon draIn draInon on brown paper . , Raised Doughnuts Doughnuts1 1 cup mIlh milk milka milkH 11 a , , yeast cake1y cake . 1/y 1 y % / cup lukewarm lukearm luke\\ luke \ \ arm water1 water 1 teaspoon saltFlour salt saltrIour saltflour rIour flour flourcup % cup shortening shortemng 1 cup tUP sugar ' - 2 egs eggs e ; gs 1 leispoon te'lspoon telspoon teaspoon ' nutmeg 1 teaspoon te.lspoon telspoon . cinnamon cinnamonScald cInnamonScald cinnamonScald Scald and cool milk milh ; : when \ hen lukewarm Iuhe Luke Iuhewarm Lukewarm warm , add yeast cake cahe dissolved In Inter inwater Inwater \\ter ter water \ \ . ! , salt and about two t"o to " cupfuls flour flourto flourto Hourto to make a stiff suer batter and let rise over overnight overnight overnight night or use one yeast cake and let letrIse letrise letrise rIse three hours Add melted shortcning short shortenln shortening enln ening ; sugar , egg well beaten spicesand spices spicesand spicesand and andlour lour /lour flour ( / to make a stiff stitT dough Letrise Let LetrLse Letrise rLse rise again and If Lf too soft to bandle handle bandleadd handleadd handleadd add more flour fiour Knead slightly stihtly ! ; and androll androll androll roll to three-fourth's three fourth's fourths three-fourthQ fourthQ three-fourths - - - ' Inch thickness thicknessShape thicknessShape thicknessShape Shape Into balls Place on floured flouredboard flouredboard flouredboard board let rise one hour , turn and let letrlse letrise letrise rlse rise again ; fry In deep fat fat , , 3G 3Gi " , ) ) degrees de degrees degrees grees F , and drain on brown bro\\n bro n \ \ paperCool paper paperCool paperCool Cool , and roll [ In n powdered sugar . Crullers Crullers.1 Crullers1 . , vi 1 ! { cup shortenIng shortening1 1 cup sugar sugarYoll.s sugarYolks sugarYolks Yoll.s Yolls Yolks . 2 eggsWhites eggs eggsWhites eggsWhites Whites 2 eggs4 eggs 4 cups flouri flour i/ i % / iteaspoon tcispoon te'lspoon telspoon teaspoon ' grated nutmeg nutmeg4 4 teaspoons hiking b'1hing b1hing baking ' PO\\ PO pow POer powder1 \ \ der er 1 cup milkPow'dered milkPowdered milk milkPowdered Powdered Pow'dered ' sugar and cinnamon cinnamonCream cinnamonCream cinnamonCream Cream the butter , add sugar grid gr'ld grld grad ' ually , yolks of eggs well beaten and andI and"bites andwhites andwhites I "bites bites whites " of eggs egs ; beaten stiff stitt . . &ILz ILz Mix & flour flournutmeg , I Inutmeg nutmeg and baking powder ; add al alternately al- al alternately . - ternately with milk to first mixture.Roll mixtureRoll mixture . . Roll thin , and cut In pieces threeInches three threeInches threeinches Inches long Jong by t two " 0 Inches wide ; mahe make mahecrosswIse makecrosswise makecrosswise I fryI crosswIse three or four cuts , and fry fryIn fryin tryIn In deep fat the same as doughnuts . , @ 1933 Bell Syndlca.teWNU SyndicateWNU Syndicate Syndlca.te Syndlcate . -WNU WNU - WNTJ Sti-Tlee Sti Tlee S6rvlca service - |