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

These sweet cakes are more generally
known as fried cakes They are OF two
kinds-either made from sweetened
bread dough or raised with baking
powder. Small pieces are broken from
the dough ard twisted into shape. or
the dough IS rolled out and cut into
rings. The cakes are then dropped into
very hot fat deep enough to float them
and fried a light brown. then they are
rolled in powdered sugar.
Our most cherished recipes for fried
cakes have been handed down from
either our Puritan or Manhattan Dutch
forebears It is said that the art of
making these cakes was taught the
Puritans during their stay in Holland
the land of ''olelSocks-
These popular cakes are known by
various names-frled cake, oougnnul'
crullar in the north and in some sec
tions of the south you are introduced
to them as Friday cakes-a name due,
1t is claimed. to their being fried 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 81. hard to digest is because
they are USUALLY fried in lard and are
coated with grease which is affected
by neither saliva or the action of the
gastric iuices; consequently these pieces
cannot penetrate the impervious cover
Ing of the starch. etc. in the interior.
Very frequently. too, the inside of the
cake Is not sufficiently well done and
the greasy outside mixed with the
doughty mass inside. makes a combina-
ton unfit for food.
For those opposed to lard or those
who do not like greasy doughnuts there
are other fats which are far more
wholeome. Clarified drippings from
roast beef may be used or fresh beef
suet may be prepared and this is
cheap, Clearly and healthy.
1t is important that the fat be at
just the right heat. When it ceases
TO bubble and is perfectly still try 1t
with a small piece of the dough. It
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 and browns on the under side.
If you wish the dOughnuts to be per-
fectly round like puff balls. turn them
frequently while they are browning.
This will also prevent their cracking
open. If dOughnutS are cut into rings
they will cook in more uniform man
ner, the 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 dough-
nuts must be fried more carefully than
those made with eggs, the use of eggs
preventing the dough from absorbing
the fat.
If you are in the habit of making and
frying another supply of doughnuts as
soon as one frying is exhausted, you
can use the same fat, adding more to
it if necessary, from one time to an
other. AS soon as you are done frying
cut up potato in slices and put into
the fat to clarity it; stand it away I'M
til it settles. then strain into a stone
ware jar. cover closely and keep in a
cool place. An iron kettle is best for
trying 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 baker s
or good homemade yeast. add a tea
spoonful OF salt and flour enough to
make 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 it one and a quarter pounds OF
sugar, three-fOurths of a cup of butter
six eggs. one nutmeg, one teaspoonful
of soda Mix we'll together, then pou1
in the yeast sponge and stir in enough
flour to make about as stiff as biscuit
dough Work well, but do not get il
too stiff-have as soft as can be han
died. Let it stand, covered, in a warm
place over night. In the morning
mould into cakes, breaking off dough
about size of an egg. Mould lightly
and no more than is necessary. Press
into the centers of each olekock one OF
two raisins. As you mould each one