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Show 1 4 DOUGHNUTS BY BERTHA E. SH APLEIGH Cooking Authority fir NEA Service and Columbia University. One and three-fourth cupa sugar, 1 tablespoon butter. 2 eggs, 1 cup I sweet milk. 2 cups flour, 1 teaspoon 80da2 teaspoons cream tartar, 1 teaspoon tea-spoon salt, 1 teaapoon nuLmieg. Beat together the sugar, butter and eggs. Add milk and flour sifted I with soda, cream tartar, sali anl nutmeg Mix thoroughly, and adiV from one-half lo one cup flour or sufficient flour to make a stiff dough vVblch will drop from the spoon. Place in Ice box or In a rold place over night or for several hours. I Roll, cut and fry Many cooks find It difficult to make doughnuts which, If they keep I their shape when cut, are too etlff The housekeeper who gitte this recipe makes tho best tasting and best keeping doughnuts tho writer has ever eaten She attributes her success to the small amount t flour used and the standing for a long enough time to make It possible to handle a soft dough. (Cut this out and paste It In your cook book) r ' |