Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-03-12
PRACTICAL COOKING.

ing which the Trying Kettle Is frequently
brought into service. Sometimes 1t Is
convenient to use sweet milk, then again
we have only sour which we can spare
for cooking. When eggs are high we
make good things In which few are
are used. In this article will be found u
collection of varied recipes. Each one
has been used again and again with
good results. Any housekeeper who
has not such cookbook Is to be pitied.
On tn its white pages are copied the
successful original efforts, the way some
relative or friend prepared the delicious
dainties which made q pleasant visit
more delightful, and occasionally a
copy from some neighbours more preten-
tious cookbook.
la the following selections the term
''fried cakes" refers 10 those in which Is
some substance that will cause the dough
to rise At once when heat isapplied. They
are cut with round cutter having u
hole Ia the centre, or are twisted oc-
cas- ionally to please grandmother.
"Doughnuts" are raised with yeast like
bread dough, and are cut round without
a hole In the centre. "Crullers" have
nothing TO make them light except eggs.
They are made in many fsnciful shapes.
For all, the fat Is better when II Is
mixture Of lard With either beef fat or
cottolene. Ii should be smoking hot
before dropping in the cakes. When
done they should be allowed TO drip all
that Is possible, and then be laid on alb
sorbent paper in large pan until cold.
The cup Is one.half Of pint.
FRIED CANES, WITHOUT EGGs,-Sift
three cupfuls Of -four with two tea
spoonfuls Of baking powder. Add one
scant eupful Of graduated sugar, one
half teaspooDful OF cinnamon and little
salt. After mixing well, wet with milk,
using only enough TO enable you TO roll
out, rather thin. These are mixed sitter
than those having eggs, otherwise they
will soak fat.
FRIED CANES. WITH ONE FGG.-Beat
one egg, add one pint of sweet milk, one
and half cupfuls Of sugar, little nut
meg, two tablespoonfuls OF melted but
ter and one and half quarts OF flour
sifted with three Ieaspoouiuls OF baking
powder.
fRIEs CANES, WITH TWO EoGs.-
Beat two eggs with one coffee cupful OF
sugar, add one coffee cupful OF good
milk (If Wished a little richer use only
one teacupful.) Crate In little nut
meg, add little salt. aud one quart OF
flour siited with two heaping teaspoon.
tuls of baking powder. Add flour, IL
needed, 10 make n soft dough.
FRIED CANES, WITH THREE EGGS,
excellent. Beat three eggs, add one
cupiul OF sweet milk, one scant cupful
of grapulsted sugar, four tsblespoonfuls
OF melted butter aud one quart OF flour
sifted with three rounded teaspoonfuls
Of baking powder. These should be "a
soft as can be easily rolled. Roll one
half inch thick.
Very good with two eggs and yolks OF
tao, Let them stand awhile on the
board after cutting out, and then drop
In the lard with the upper side down.
FRIED CAKES, WITH SOUR MiLK.-
Two cupfuls Of sour milk, one tea
spoonful of soda, dissolved in onc-quar-
ter cupful of hot water, one cupful OF
sugar, one beaten egg, three tablespoon
fuls Of butter or good meat drippings.
| Flour 10 roll.
SNOWFALL Dior CANES, GOOD FOR
IEA.-rwo beaten eggs, two scant cup
fUls Of graduated sugar, one pint OF
sweet milk, nutmeg, salt, and lastly,
| i've Cupfuls Of -four measured before
| sitting sifted with three teaspoonfuls
of baking powder. This should make a
! stiff batter. From the side of a clean
spoon, first dipped In the hot fat, drop
the dough into the kettle. Care must be
taken or they will burn before being
done. When nearly cold roll In powder
ed sugar.
DoU6HNUTs, never have failed. -
One pint OF warm milk, one cupful of
sugar, one beaten egg, one-third cupful
/ of lard, little salt, one-third Of tea
spoonful OF soda; yeast, zone cake Of
common Yeast or one-half cake of COM
pressed.) Mix at night using sufficient
flour 10 make sponge. Make the
sponge thicker IL compressed yeast Is
used. In the morning add -four enough
10 mold; knead thoroughly and let IL
rise again. Roll and cut into round
cakes three-fourths OF an inch thick,
raise, then turn over on the molding
board and let them rise on the other
side. Begin frying before quite light
enough or the last fried will be TOO
light Fry in hot lard, but not so hot as
for fried cakes.
| AUNT JESNIE's CRULLERs--Beat
three eggs, add one cupiul Of sugar,
butter size OF an egg rubbed In about II
cupful of -four. Flavor, then mix quite
| stiff with about two cupfuls Of -four, roll
out, braid, or cut in any fancitul shape,
and fry in hot lard.
FOR DESSERT.
FRITrERs.-Beat two eggs, add one
cupful of sweet milk, one pint OF -four, q
little salt, and two teaspoonfuls OF bak-
iug powder sifted together. Drop from
the side of spoon into hot lard. Serve
warm with maple strip.
FANNIE's APPLE FRITTERs.-Beat the
yolks Of two eggs, add one tablespoonful
of sugar. add slowly one cupful OF milk
made little more than milk warm,
then add two cupfuis Of -four sifted with
one heaping teaspoonful Of baking
pow der and little salt, and lastly two
beaten whites. Stir in tiny slices Of
good sour apples. Drop in hot lard.
Serve with strip.
MOLLY PUfFs, home cookbook. -
One cupful of Indian meal scalded in
about a pint Of boiling water; when it
cools add two cupfuls OF rye meal, two
eggs, one tablespoonful OF brown sugar,
and a small half teaspoonful Of soda, Il
little salt; fry them, dropped from
spoon. in boiling lard.
OLD-FAsHIoNEp TURNovERs.-Cook 4
large handful Of dried apple 30 that IL
will be very tender but not much juicy,
sweeten 10 taste, add one-half teaspoon
full of cinnamon and spoonful or so OF
boiled cider The amount depends upon
the sourness of the apples and the thick
ness Of the cider. This should be thick
and hot. For the crust sift together one
pint of -four, two small teaspoonfuls of
baking powder, and three tablespoonfuls
Of sugar and a pinch Of salt. Into this
stir the following mixture: one beaten
egg. one-hslf cupful Of milk, and two
tablespoonfuls of melted butter. Roll