The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-01-07

place on "a moulding board and when
all are done set it in a place as warm
as possible without oyerheating 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 dish
es or oiled paper to cool, but do not
pile them one on another or they will
be heavy.
CRULLERS.
Take a pint of sugar, half pint of
sweet milk. three eggs, heaping table
spoonful of butter and three teaspoon
fuls of baking powder mixed with six
cups of sifted flour, half a teaspoonful
of nutmeg and a level teaspoonful of
cinnamon. Beat eggs. sugar and butter
together, add milk, spices and flour.
Put another cup of flour on the mould
ing board. turn the dough out into this
and knead to dough stiff enough to
handle. Roll out quarter of an inch
thick, cut in squares, make three or
four missions 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 one
half cups of scalded milk When cool,
add two cups of flour and one cup or
softened butter, one and one-half cups
of sugar three eggs and a fiaVoring of
nutmeg or cinnamon. 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 a 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, cup
full of sugar, teaspoonful of salt and
small teaspoonful of soda dissolved in
a little water, one tablespoonful of Gin
10 fa6 tina cr
in now two we'll beaten eggs, add sifted
flour until it is the consistency of bis
cult dough, knead well, cover and let
rise, then roll the dough out into sheet
small biscuit cutter, or in strips half
an inch wide and three inches long,
place them on creased tins, cover them
well 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 pow
der. 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
eupful of sugar one pint of sweet milk,
salt, nutmeg and sufficient flour into
which has been sifted two heaping tea
spoonfuls of baking powder, to permit
the spoon to stand upright in the mix
ture. Drop by the dessertspoOnful into
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, a teacupful Of lukewarn milk and
a pinch of salt. Beat all thoroughly and
then sift one pound of flour by degrees,
and if necessary more milk, making a
thin dough. Beat it until it falls from
the spoon, then set it to rise. When it
is light cut little pieces from the dough
the size of a walnut and drop into hot
fat. Roll in chopped nuts and powder
ed sugar mixed with the white of egg,
place in a cool oven for a few minutes
to set.
GERMAN DOUGHNUTS.
Beat eggs very light, one pint of
sweet milk, one small tablespoonful of
lemon extract, 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 we'll
beaten whites; then add the salt and
lastly sufficient flour to make a soft
dough; flour your biscuit board and
turn the dough on it, 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 tablespoonfuls of baking powder
one level teaspoonfuI of salt and flour
enough to roll; cut in two inch squares.
Fry in hot fat and when done roll in
I fine sugar.
NUT CRULLERS.
Beat three eggs very light, add three
| tablespOonfuls of milk, six tablespoon
fuls of sugar and three tablespoonfuls
| of melted butter. Sift in two cupfuIs
of flour in which has been sifted one
| tablespoonful of salt and one teaspoon
full of baking powder. and lastly stir in
half a cup of chopped nuts. Roll out