The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-03
poueHNUTs ANc cRuLLERs.

These sweet cakes are more generally
known as fried cakes. They are of two
.1inds-either made from sweetened
bread dough or raised with baking pow
der. Small pieces are broken from the
dough and twisted into shape. or the
dough is relied our and cut into rings.
TIE cakes are then dropped into very hot
fat deep enough to float them and fried 4
light brown. then they are rolled in pow
dered sugar
Our most cherished recipes for fried
cakes have been handed down from
either our Puritan or Manhattan Dutch
fore-bears. IT is said that the art Of max
ing these cakes was taught the Puritans
during their stay in HoI,and-the land OF
''olekceks.
These popular cakes are known by yari-
Gus names-fried cake, doughnut. cruller
in the north. and IN soma sections OF the
south you are introduced 10 them as Fri
day cakes; a name due, il is claimed. 10
their being friend and generally served
fresh on Friday.
BY the great fraternity Of travelling
men they are designated as 'sinkers. -
| a suggestive name which does not sub
stantiate the claim made by some that
they are wholesome.
There is no reason why they should not
be as wholesome as other fried foods at
least The reason why fried cakes are so
hard to digest is because they are Usu-
ally fried in lard and are coated with
grease. which is affected by neither saliSa
nor the action OF the gastric juices; con-
sequently these pieces cannot penetrate
the impervious covering of the starch,
etc, in the interior. Very frequently. too.
the inside of the cake is not sufficiently
wei done and the greasy outside. mixed
with thedo ughy mass inside. makes q
combination unfit for food.
For those opposed 10 lard or those who
do not like greasy doughnuts there are
other fats which are far more wholesome.
Clarified drippings from roast beef may
! be used. or fresh beef suet may be pre-
pared and this is cheap, cleanlv and
/ healthy.
] 1t IS important that the fat be at just
/ the right heat. When it ceases TO bubble
! and is perfectly still try il with small
/ piece of the dough. 1t should be hot
enough to cause the dough TO rise to the
/ surface in few minutes and cause the
Fat to bubble around it while the dough
swells UP quickly ard browns on the IN
der side.
If you wish the doughnuts to be per
fectly round ike pun balls, turn then
frequently while they are browning. This
will also prevent their cracking open
/ If doughnuts are cut into rings they
will cook in more uniform manner. tbs
/ fat bubbling up through the hole in The
center until this finally closes up.
Make the dough as soft as can be
handled; cut about half an inch thick
Plain sweetened bread dough doughnut:
must be fried more carefully than thos'
made with eggs. the Use of eggs prevent
ing the dough from absorbing the fat
If you are in the habit OF making ant
frying another supply of doSghasts a:
soon as one frying is exhausted. you csI
use the same fat, adding more TO it # ncc
essary, from one time to another. A.
soon as you are done frying cwt UP +;
potato in slices and put into the fat L
clarity it, stand it away until it set
ties. then strain into sto2eware jar
cover closely and keep IN a cool place
An iron kettle is best for frying dough
nuts.
Vegetable oils are now preferred by
most people for frying. as they leav,
no residue of fat and are pure clean snC
wholesome.