Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-09-16
DOUGHyUTs.

| butter. Measure the BAKING powuer
with level or very slightly rounding
spoonfuls, according to the known
strength of the kind you use. Or in
place of the powder use one slightly
rounding teaspoon of cream of tartar
and ope-half level teaspoon of soda.
Or use one-haf level teaspoon of soda
and one cup of sour milk in place of
sweet milk. Sift the soda with the
other dry materials.
| In many of the recipes hold back a
part of the milk until it is needed, for
different brands of flour vary in their
power of absorbing liquids. A good plan
is to pour the beaten egg in the middle
of the dry ingredients without stirring,
rinse the bowl with part of the milk,
and pour that in, then add the melted
butter and begin to mix, adding more
milk as required Other fats may be
used for shortening. When one has rich
milk or sour buttermilk no other short
ening is needed.
The spices usually preferred are CHINA
mon and nutmeg or mace. Some recipes
call for ginger, allspice, cloves, rosewater,
and lemon peel.
The egg should never be omitted. 1t
makes the dough lighter, but, more i'm
portant still, it aids in resisting the abb
sorption of fat.
To make richer doughnuts use another
egg and add another teaspoon of butter
to the same recipe.
| With any recipe the dough will seem
very stiff when first mixed, but it grows
softer and even sticky as the sugar in it
dissolves after mixing.
When all dry -four is out of sight and
the dough separates in ball from the
mixing bowl it is ready to roll out.
The dough should be as soft as can be
handled. Do not work in more flour
while shaping, since it will make the
doughnuts dry when cooked. Sprinkle
thin layer of flour on the board, and
roll the pin through it. Take a small
portion of the dough, toss it over several
times with knife to coat it with thin
layer of flour, then pat it out gently
with a rolling pin. If the whole weight
OF the pin rests on the dough it will stick
to the board. After rolling, the dough
should be half as thick as the doughnut
is to be when cooked.
For round doughnuts dip the cutter in
-four and cut the dough firmly. If the
cutter is turned around before lifting,
the dough is loosened. Put the dough-
nuts as soon as cut on small Toured
board, or on tins that may be carried to
the stove. II one person has to do the
work alone it is better to cut all before
frying any. 1t is easier sometimes for
one person to roll and cut, while another
fries.
| For twisted doughnuts roll the dough
into square or oblong shapes and cut in
strips three-quarters Of an inch through
and six inches long. Twist the ends in
opposite directions, double and pinch
the ends together. Many people enjoy
the twisted doughnuts more than those
that are round, although the latter are
somewhat easier to fry, and, owing to
the hole in the center, cook evenly on all
sides.
If there are children in the family the
doughnut man or woman should not be
omitted.
In making doughnuts the frying is
half of the labor. 1t is often best to put
the fat heating before mixing the dough.
ANY clean, sweet fat, except that from
/
| be used for the frying kettle-dripping,
lard, oil, or a mixture of several fats.
A few slices of raw potato may be
cooked in the fat while it is being ex-
tracted, or while frying the doughnuts;
these will absorb any impurities and
prevent much of the unpleasantness of
the frying odor.
There should be enough fat in the ket-
tie to last throughout the frying. With
proper care it can be used over and over
again. A piece of bread will brown in
one minute when the fat has reached
the proper temperature. New fat is
sometimes very slow in heating, owing
to the water which remains in it, and
until this is evaporated the proper
| temperature cannot be obtained
If the fat is not hot enough the dough
rises too much before the crust forms,
and the fat enters or "soaks in" if it is
too hot the crust forms too quickly, the
dough cannot expand within, and the
doughnuts will be tough or hard.
On a range the kettle must be moved
occasionally, or the fire adjusted to in
crease the temperature slightly; with
the gas stove this, of course, is easily
regulated by turning the cock.
If the doughnuts are slid into the ket-
tie carefully there will be no scattering.
At first, since they are colder than the
fat, they sink to the bottom. AS they
grow warmer the gas within them ex-
pands and they rise to the top. They
should then be turned to insure even
browning. Only as many as will cover
the surface of the kettle should be put
in at once. The shape and size de-
termine the time required for frying.
Raised doughnuts need more time than
others.
In taking doughnuts from the kettle
put the fork through the hole if they
are round, instead of sticking it into
them. Drain them over the kettle, then
lay on soft papep that whatever fat re-
mains may be absorbed. If desired,
powdered sugar may be sprinkled on
them before they are cold. When cold,
pack them in tin boxes or stone jars, and
they will keep for at least week in ex-
cellent condition.
BUNS.
Scald one cup of milk, add one ounce
of butter, one-quarter of cup of sugar,
and a saltspoon of salt. When cool, add
one-half a yeast cake Softened in little
water, and about one pint of flour. To
rise over night, one-quarter of yeast
cake is usually sufficient.
Let the batter rise till foaming and
about double in bulk. Then add one
half cup of sugar with which is mixed
one-fourth of a teaspoon of spice (cinna-
mon and nutmeg), one-half cup of cur
rants or chopped raisins, and enough
flour to make a dough that can be
kneaded.
Let it rise till double again, then shape
and put in the pans to rise third time.
This quantity makes two dozen buns of
medium size.
Bake in a moderate oven for about
half an hour. When done, rub over with
a sirup made by dissolving tablespoon
of sugar in two of water, and return to
the oven minute to dry. An egg may
be added in the beginning, or when the
remainder of the flour is put in.
The sugar is not put in all at once be-
cause in large quantities it seriously re-
tards the action of the yeast, but by
using small portion at first the yeast
gains Roadway, and the remainder will
not hinder its work. The buns may be
shaped and put in the pans as soon as all
the flour is added, instead of leaving it
to rise second time. Chopped nuts
may be substituted for the fruit.
This recipe, with the addition of the
egg and the omission of the fruit, may
be used for raised dauphnuts "A marican