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Show r Food TaJfc Receives & Chatter by Fern Thomas Hi Neighbor! How about starting out the day with a Dutch Doughnut? Fastnachts Receipe 3 medium potatoes, cup sugar, 1 tsp. salt, 7-8 cup sifted enriched flour, 1 pkg. or cake yeast active, dry or compressed, 4 cup warm water, V2 cup soft butter, cup soft butter, 2 eggs, tsp. nutmeg. Drain off water boiled potatoes reserving 1 cup. Pour water into a large mixing bowl. Stir in sugar salt and 1 cup of the flour. Beat until smooth. Sprinkle Sprin-kle or crumble yeast into Vi cup warm water. Stir until dissolved then beat into batter. Cover with a cloth and let rise in a warm place, free from draft, until bubbly. Mash hot potatoes; measure 1 cup. Place in mixing bowl. Beat in margarine or butter, eggs and nutmeg. When batter is full of bubbles, stir in potatoe mixture and remaining flour, or. enough to make a stiff dough. Turn dough out on a floured board and knead 8 to 10 minutes or until dough is smooth and elastic. Place in a greased bowl and brush top of dough with soft or melted shortening. Let rise in a warm place free from draft until doubled in bulk. Punch down, cover and store in refrigerator. refrig-erator. About 2 hours before serving time, remove dough from refrigerator. Cut in half. Roll each half 1-3 inch thick on floured board. Cut with a doughnut dough-nut cutter or into 2 inch squares with a sharp knife. Place doughnuts on a floured board, cover with a cloth and let rise in a warm place until light and doubled in size. Slip doughnuts into deep fat heated to 365 degrees. |