The Monticellonian., 1904-02-04
some Valuable Suggestions TOT founh Cooks Who Wish to Have
 Them Right.

These sweet cakes are more generally knawn as fried cakes. They are Of two kinds-eitber made from sweetened broad dough or raised with baking pow der Small pieces are broken from the dough and 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 1 forebears. It is said that the art of making these cakes was taught the Puri- tans during their stay in Ho-fand-the land of "olekoeks' ''
 These popular cakes are known by various names-fried cake. doughnut, cruller in the north and in some sections of the south you are introduced to them as Friday cakes; a name due, ii is claimed. to their being fried and general ly served fresh on Friday
 By the great fraternity of "travellng men" they are designated as 'sinkers. suggestive name which does not sub stantiate the claim made by some that they are wholesome. says he Washing ton Star
 There is no reason why they should not he as wholesome as other fried foods at least. The reason why fried cakes are so hard 10 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 gas tric juices, consequently these pieces cannot penetrate the imperyious 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 doughy mass inside, makes combina- tion unfit for food.
 For those opposed to lard or those who do not like greasy doughnuts there frt, other fats which are far more wholesome Clarified Grippings from roast beef may be used. or fresh beef suet may be prepared. and this is cheap, eleanly and healtny.
 It is important that the fat be al just the right heat When it ceases to bubble and is perfectly still try it with small piece of the dough It should not be hot enough to cause the dough 10 rise to the surface in q few minutes and cause the fat to bubble around it while the dough swells up quickly and browns on l the under side.
 If ycu wish the doughnuts 10 bs per i feetly 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 nor uniform manner. the fat bubblng 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 doughnuts must be fried more carefully than those made with esgs. the Use of eggs preventing the dough from absorbing the fat.
 If you are in the habit of making and frying another supply of Gouehnuts as soon as one frying is exhausted. you can use the same fat adding more 10 il If necessary from one time 10 another. As soon as you are cone irving cut up potato in slices and put into the fat to elarify #; stand fl AWAY until t set tles then strain into stoneware jar. cover closely and keep in cool place An Iron kettle is best for frying dough- nuts
 Vegetable oils are now preferred by most people for frying. as they leave no residue of fat and are pure. clean and 1 wholesome.