Show PRACTICAL BAKING LESSONS LESS ONS S FRITTERS AND DOUGHNUTS NJ I 1 I 1 am pleased to submit to you choice recipes pe for doughnuts and fritters these few recipes I 1 have ve selected from my large collection with a view of giving i you the most practical as well as the th very best if these meet with your favor I 1 am greatly pleased U SLL uty german geman Dougli doughnuts nuis 4 cups flour j i teaspoonful salt I 1 cup milk I 1 cup sugar 4 te le cl teaspoonfuls baking powder teaspoonful of mace inace or nutmeg 2 eggs or I 1 egg and 2 additional yolks sift together ther three times flour salt and spice sime beat tile the eggs very light using tho rotary egg beater then gradually beat in in the sugar making a very light creamy my r mixture n of the cg egg P and au augar beat arca in tho b mk milk 1 end and stir into the c flour make ako a soft boft dough roll i into a behcet cu cut t into rounds ditl baell pinch a hole in tho center ti r with tho the finger and fry io in deep fat rat fat for frying should not bo hot enough to brown tho doughnut until it has risen rigen whon tho the dou doughnut 11 11 U t is dropped into tho fat it sinks to the ab bottom 1 m As soon as it ib cornea up tip it should bo be t turned and turned a numer of times x w bile cooking this is excellent as they do not take tho the fat in id frying and u will al stay moist for days potato DouGh doughnuts nus will remain moist for days 32 cups cupa flour cour 6 teaspoonful spoonful tua salt 2 eggs aj 3 teaspoonful niao I 1 cut cup sugar 1 cut cup cold mashed potato 4 level teaspoonfuls powder 5 I 1 cup milk or more if sift tarco times the flour salt boico and baking beat eggs with rotary beater then otili using rotary beater gradually nd add sugar then work in tho the maylied pot potato a t 0 wih ii a spoon arid alternately add milk I 1 I 1 k n and n d flour mixture fry as ad aerman doughnuts apple fritters I 1 cup sifted pastry flour i toa spoonful atilt 1 egg h atan light 31 i cur cup wilk 1 level teaspoonful baking powder I 1 level pou powdered dered sugar 2 appleb aarud aud cut in biall pieces sift together three tunes times tho the flour balin baking bowder powder sugar and balt bait aud add the nil niilo I 1 k to tho to F egg and stir in the dry ing th then s stir ii r gan in tho the bits of apple atop batter into hot fat by spoonfuls anti and let fry until delicately brown brawn and apple is tender drain on oft loft paper serve with powdered augar or jelly peaches fresh or carinee earin car ined cil and other fruit MAY m ay iy bo faed in the bamo way il ily 1 11 4 sauce 3 j cup sugar 1 sla alv I 1 tables spoonful 1 UPS cupa cod water I 1 it I 1 giuin judee jul M amix ix JL lill 11 toge tiar wid and look cook until amoo smooth th Anc pineapple epple fritters I 1 cup flour ii ten spoonful aalt I 1 egg I 1 li 4 rup eup milk j cup chopped or prated grated pino inne apala I 1 level teaspoon rix biking baking powder I 1 teaspoonful pow powered ered red fluent mix as is i fritters and fry iu deep fat servo serve mth i Pin i capplo sallee pineapple sauce H j cup sugar 1 teaspoonful flour I 1 tablespoonful lonion juice cook until with pineapple c pi liquid hii and water abing enough water added to tle pin cappla liquid to mke incle 3 ij cups and rice fritters 1 I 1 cup boiled rice grains distinct 0 2 t spoonfuls milk or bolted molted butter K 1 l cup grated 1 egr egg beaten light I 1 level teaspoonful baking powder N teaspoonful salt 2 level tablespoonfuls paltry flour sift together tareo times tho flour bagoe powder and salt to tho the egg add the he rice nee butter or milk cheese and lastly the flour mi mixture sture drop by spoonfuls into butter melted in abo blazer of a chafing dish dish tor or frying pan let cook until a delicate lell Cate brown bro olor color then turn to cook tbt other side servo vath v iab while sauce 2 tablespoonfuls rounded of butter 1 tablespoonful rounded of flour VA IYA cups milk salt nody and pepper epper to rub butter and hour flour together add milk and cook until smooth salo 0 to helpful I lints hint never let the rut fat be hot enough to bravn before the he doughnuts and fritters fritsc Is and evland often soggy aritte fritters Is and tough doughnuts are mado by having the lie fit fat too hot baling baking powder jj it especially adopted for doughnuts as one cannot fry all 11 at once the he food can be be mixed and stand ajr r noura before cooling cooking this is id an advantage over the old fashioned on one r action baking powders cream of tartar and boda or sour milt mill and soda I 1 urge birge every housekeeper to try a can call of baking powder the ease case with which it i cin can be is 13 very gratifying one can mix any amount of batter and cook it as aa needed for instance a large larga amount of biscuits can bo be mixed iad and cut out ready for the oven and baked as nantce through several hours houri this ij ia duo due to the double action which also makes it impossible for cakes to fall purchase a can and be convinced for yourself youra elf just judt what it will do follow the directions carefully and success is sure to follow |