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Show 771 is Week's RECIPE... Cider and doughnuts are always al-ways favorites around Hallowe'en Hallow-e'en time, and what could be better than to hand out warm doughnuts to your "trick 'n treat" friends. Mrs. Hollis Hullinger Hul-linger submitte'd her raised doughnut recipe this week. (Incidently, if you have a favorit recipe you would like to share with others, please mail or call it to The Roosevelt Standard, with name attached). RAISED DOUGHNUTS (Approximately 4 Dozen) 2 cakes Fleishman Yeast 1 lbs. sugar 1 cup luke warm water 1 cup milk scalded & cooled 7 cups sifted flour Vz cup sugar 3 eggs well beaten -1 tsp. salt 3 tbs. butter (or other shortening) shor-tening) Dissolve yeast and 1 tbs. sugar in luke warm water. Add milk and 3 cups flour. Beat until smooth. Cream butter and sugar. Add to yeast mixture. Add eggs, salt and remaining flour to make a soft dough. Turn out on floured board and knead lightly. Place in greased bowl. Cover and let rise in warm place about 2 hours. Roll out Vi inch thick thin- ' ner if . desired). Cut with doughnut cutter. Let rise until double the bulk. Fry in deep fat. Sugar doughnuts, frost, or decorate as preferred. |