New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-18

| bounds of good taste.
Connecticut correspondent writes as follows IN
reply to recent paragraph on the doughnut In uus
! department:
| az the writer on the New England doughnut would
| 20 down to Maine she would find that doughnuV
defined nv the down Easter is something very dif-
serent from the 'doughnut Of Connecticut The Maine
| doughnut and the Connecticut cruller are almost
identical but the Maine cruer is much rlcnef ana
| shorter than that made In Connecticut The Name
| doughnut is made with baking powder or SODA anu
cream of tartar-it is rased-and is not shaped
ME mn orange but twisted cut out crullerashlo
The raised doughnut IS dubbed Connecticut doughnut
| nv the Maine folks. Connecticut doughnuts ripeh
about Thanksgiving time and the colder the weather
the better they thrve-but in some parts Of Connect
cut doughnuts may be had the year round. know OF
| several we-todo ladies who make quite handsome
ncome selling doughnuts at so cents dozen TO people
who are delighted to get them, but have not patience
or skill sufficient to create eatabe ones themselves
These doughnuts are never drug in the market-ule
demand is always greater than the supply. nave
heard Connecticut people speak of the bakngpowder
doughnuts as French doughnuts but they are not at
all valued by those who know the real article
"The following is n good standard recipe for the
raised doughnut--though every doughnutmaker Will
| tell you her formula is the best
| 1To a pint of Iukewarm milk add a teacupful
OF melted lard and star into this enough shed hour
TO make thick batter add teacupful OF yeast ana
| q
light The batter Is usually made Just before going to bed
and allowed TO stand night Work into the batter
when light four beaten eggs. two cupfus OF granu-
lated sugar. teaspoonfu Of salt and one OF Cinnamon or
| grated nutmeg. When the whole is well-mixed To-
! gether knead In -four until 1t Is about as sun as
biscuit dough. Cover with breadcloth. ana put IL
! in a warm corner near the stove When OF spongy
IIghtness roll the dough half inch thick, and
with cake cutter or small tmber cut 1t into cakes
once more let these remain until light, then Try IN
hot lard. Take hm out in dralner or colander set
in pan to DRAIN and let your assistant roll them
! while they are hot in pulverized sugar When
| properly sugared they should resemble snowbals
''Thc above rule is slightly varied by celebrated
doughnutmaksr OF my acquaintance. one uses half
butter and half lard for the acknowledgements uses
| only butter but the amount is the same a great
aunt of mlne-over ninety years old-prcfers hali-
cupful more Of sugar, adds Tablespoonful OF soda
in the morning before kneading. and fries the dough
nuts seven minutes OF course the time depends ON
| the size somewhat and her cakes arc cut out with
| a wneglass. Another doughnutmaker increases the
sugar TO three cupsfuls but allows only thr-e eggs
| Another saws: In regnrd TO the yeast-what ]
mean by % cupful-I soak one yeast cake In Dttle
| warm water, aud when soft I'll up the cup
| will, mik-and that is my cupful OF yeast
! Now there is a good deal In the frying. j have
tried TO eat these doughnuts when they were scorched
IN the outside and pasty in the centre; and again
have refused to eat them because they had absorbed so
much grease. knew they were utterly ndigestible.
am very fussy when II comes 10 frying things or this
nature but II Is fossiness that pays wen In the emu
| In the first place use plenty Of grease-generally
Iard-but oftentmes the dippings Of roast beef. or
the clear fat skinned from broth or soup stock when
a f. cold TO test the degree of heat throw bit OF
broad Ito the frying fat II begins 70 DuDDie anu
| boil and fzz 90 ahead with the douglmuts do no,
be I'm such hurry however. as to put In 700 many AZ
once, or you will cool your fat too suddenly bu' ''o