Do not overcook. Add corn and celery leaves. Allow to come just to the boiling point. Reduce heat and add milk, butter and fines herbes. Serve very hot with saltines, biscuits or hot breads.
Fines herbes is a mixture of parsley, chervil, tarragon and chives.
Dissolve the soda in milk and add to the creamed mixture. Gradually add the flour, nutmeg, ginger and salt. Roll out dough on floured board to one quarter inch thickness. Adding ginger to the dough cuts down on the amount of grease that the doughnuts take on during frying. There is no added taste of ginger in the final product.