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Show LIKE MOTHER USED TO MAKE. Recipe for Thoie Fond of dld-Fash-loned Douhhnuts. tlcat three eggs in a largo bowl for five minutes, said Juliet Corson, stir into them ono cupful of grnnulated sugar, ono level teaspoontul of salt, ono pint of swcot milk nnd ono-thlrd of a nutmeg grated; sift together, three times, two cupfuls of "our and ono lovel teaspoonful each ot cream of tartar and salcratus; stir tho flour quickly Into tho ingredients already mixed in tho bowl. Just flour enough is required to make n dough only stiff enough to handle If moro than two cupfuls are needed Btlr it into tho dough, but remombor to mako it only stiff enough to roll out Handle the dough very quickly and lightly and as llttlo ub possible. As soon as it is mixed turn It from tho bowl on a floured pastry board; dust a llttlo flour over It; roll It out half an inch thick; cut it in rounds with a biscuit cutter, or a thin cup or glass dipped in flour, and cut a small ball from tho mlddlo of each round with a small tin cutter, or tho top of a pepper box dipped in flour. Have ready a frying kottlo half-full half-full of smoking tat; put into it as many doughnuts as will float without pressing against each other, nnd fry them light brown; tnko them out of the fat with a skimmer, letting tho fat drain from thorn. When all aro fried roll them in powdered sugar and use them either hot or cold. |