Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-02

are done frying cut up q potato in slices
and put into the fat to clarity 1t; stand 1t
stoneware jar, cover closely and keep in
cool place An iron kettle is best for Try
Ing doughnuts
Vegetable oils are now preferred by most
people for frying, as they leave no residue
OF fat and are pure, clean and wholesome
Dutch Olekocks.
About tea time take a pint of bakers
or good homemade yeast, add a tea
spoonful Of salt and flour enough to mako
a stiff batter. Cover and set in a warm
place to rise. Later on take a quart Of
milk warmed to blood heat, add to 1t one
and quarter pounds of sugar. three
fourths of a cup of butter, six eggs, one nut
meg, one teaspoonful of soda. Mix we'll
together, then pour in the yeast sponge
and stir In enough flour to make about as
stiff as biscuit dough. Work well, but do
not get 1t too stiff-have as soft as can be
handled. Let 1t stand. covered, in a warm
place over night. In the morning mold into
cakes, breaking off dough about size Of an
egg. Mold lightly and no more than is
necessary. Press into the centers of each
olekock one or two raisins. AS you mold
each one place on molding board, and
when all are done set 1t in place as warm
as possible without overheating them.
Cover and let rise until very light: then
fry them In hot fat, turning them several
times. When done. roll them In powdered
sugar and lay on large dishes or oiled paper
to cool. but do not pile them one on another
or they will be heavy .
Crullers.
Take pint of sugar, half pint of sweet
milk, three eggs, heaping tablespoonful
of butter and three teaspoonfuls of baking
powder mixed with six cups of sifted flour,
half teaspoonful of nutmeg and q level
teaspoonful of cinnamon. Beat eggs, sugar
and butter together, add milk. spices and
flour. Put another cup of flour on the
mold1ng board. turn the dough out into this
and knead to dough stiff enough to han
Ole Roll out quarter of an inch thick, cut
IN squares, make three or four incisions in
each square, lift by taking up alternate
strips between the finger and thumb, drop
into hot fat and cook like doughnuts.
Maize Doughnuts.
Put two cups Of sifted cornmeal into a
bowl and pour over it one and oneAhalf
cups Of scalded milk. When cool add two
ter one and one-hah cups Of sugar three
eggs and f1avoring of nutmeg or CHINA
mon. Let rise until very light, then roll
out half an inch thick cut in diamond
shape and fry in hot fat.
old-Fashioned Doughnuts.
Make sponge for white bread, using one
pint OF warm milk and a large half cup
Of yeast. When the sponge is very light
add half cup Of butter. cupful Of sugar,
teaspoonful Of salt and small teaspoonful
Of soda dissolved in little water, one ia
blespoonful Of cinnamon and a little grated
nutmeg; stir In now two well-beaten eggs,
add sifted flour until it is the consistency
of biscuit dough, knead well. cover and let
fhnp, vail Sl1 s..kz
half an inch thick, cut out with a very
small biscuit cutter or in strips half an
inch wide and three inches long, place them
on creased tins, cover them we'll and let
them rise before frying them. Drop them
In very hot fat. Raised cakes require a
longer time to cook than those made with
baking powder Sift powdered sugar over
them as fast as they are cooked and while
they are warm.
Puff-Ball Doughnuts.
Beat three eggs very light, add one cupful
of sugar, one pint of sweet milk, salt, nut
meg and sufficient flour into which has
been sifted two heaping teaspoonfuls of
baking powder, to permit the spoon to
stand upright in the mixture. Drop by the
dessertspoonful into hot fat. These will
not absorb bit of fat
Nut Cakes, Fried.
Beat two eggs very light add to them one
ounce Of sifted sugar, two ounces of
warmed butter, two tablespoonfuls of yeast,
teacupful Of luke-warm milk and a pinch
of salt. Beat all thoroughly and then sift
one pound Of flour by degrees, and if neces-
sary more milk making a thin dough. Beat
it until it falls from the spoon then set 1t
to rise. When 1t Is light cut little pieces
from the dough the size Of a walnut and
drop into hot fat Roll in chopped nuts
and powdered sugar mixed with the white
of egg, place in a cool oven for a few min
uteS to set.
German Doughnuts.
Beat four eggs very light, one pint Of
sweet milk one small tablespoonful of
melted butter, one teaspoonful of lemon ex-
tract, a pinch Of salt, scald the milk and
while hot pour over one pint Of sifted flour;
beat all very smooth and when the mixture
Is cool have ready the yolks of the eggs
well beaten; add them to the flour and
milk. beat them in thoroughly and then add
the well-beaten whites; then add the salt
and lastly sufficient -four to make soft
dough- flour your biscuit board and turn
the dough on 1t, roll it in pieces as thick as
your finger and form them into rings, fry
in boiling fat. Delicious for breakfast.
Dainty Crullers.
One cup Of sugar, one tablespoonful of
butter, two eggs, one cupful of rich milk,
three cupfuls of flour sifted with two table,
spoonfuls of baking powder, one level tea
spoonful of salt and flour enough to roll;
cut in two-inch squares. Fry in hot fat
and when done roll in fine sugar.
Nut Crullers.
Beat three eggs very light add three ta-
blespoonfuls of milk, six tablespoonfuls of
sugar and three tablespoonfuls of melted
butter. Sift in two cupfuls Of -four In
which has been sifted one tablespoonful of
salt and one teaspoonful Of baking powder,
and lastly stir in half cup Of chopped
nuts. Roll. out half an inch thick and cut
with a cruller cutter and fry in hot fat.
Wonder Crullers.
Beat three eggs very light, add three ia
blespoonfuls of melted butter, three table,
spoonfuls Of graduated sugar, mix as hard
as can be rolled with flour, then roll as
thin as pie crust; cut in squares three
inches long and two wide, then cut several
Sits lengthwise to within quarter of an
inch Of the edges Of the ends; run your two
forefingers through every other slit, lay
them on the board edpeWiSe and dent them