The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-04-10

TIT y
cruers their mothers and grandmothers used
l. to make say they never taste anything de-
liciOus IN these days Then there are the old
fashioned doughnuts, which family used to
think of being without.
Nowadays people out to the nearest baker for
such things but compared with the old and those
made at home they delusion and snare.
Crullers used to be made without baking soda and
were made light by well-beaten eggs Now they are
made light by baking powder and fewer eggs are used
The baking powder gives just good results. Here
directions for making crulers after the old methods
Beat quarter Of pound each Of butter and sugar to
Mix with this the beaten yolks of three eggs
then quickly stir in twelve Of sfted flour, salt
spoonful each of powdered cinnamon and grated nutmeg
and enough cold milk for stiff paste. Last beat the
whites of three eggs stiff froth stir them quickly
and lightly into the cruer paste Dust the pastry board
well with -four dust the paste lightly with -four it
does not stick your hands, put the pastry board
roll 1t half inch thick with we'll Toured rolling
PIN and then cut out the crullers with pastry wheel
into different shapes-obOng, round square, heart
shaped Run the wheel through the body Of the shapes
to make them look lacy, and divide them i'll sections
preserving border all round that is cut through
When the crullers OUT drop them into kettle
OF smoking hot fat, and fry to delicate brown While
still hot dust the cruers we'll with powdered sugar.
a New Fashioned Receipt.
Crullers i'll the New Fashioned Way-Sift together
quart Of -FOUR heapng teaspoonfuls of baking
powder, level easpoonful Of salt and saltspoonfu Of
powdered mace or grated nutmeg into bowl In an
other larger bowl beat heapng TABLESPOONFUL Of but
ter, cupfu of sugar and one egg to cream. Then
quickly stir in the flour and cold milk little time
till the paste, stiff enough to roll out, is made. Roll
the paste half inch thick Cut the crulers any
shape preferred and fry in smoking hot fat After frying
dust them with powdered sugar
How Mother Used to Make Them.
OId-Fashioned Doughnuts-Beat the yolks and whites
Of three together in large bowl for five minutes,
then stir cupful Of graduated sugar and table
spoonful Of butter till the mixture is a Add one
level teaspoonful Of salt, saspoonul Of grated nut
meg and very little cinnamon. Stir these we'll through
the mixture and add pint of sweet milk
Slit together three times cupfulS of -four, two
level teaSpOOnfuS Of of and teaspoon
full of baking soda Then stir the flour quickly into the
mixture i'll the other bowl If this enough flour to
make dough stiff enough roll out add a little more
flour, sitting it first Handle the dough very quickly
and little possible AS it is mixed, it
from the bowl into we'll Toured pastry board and just
little flour it Roll the dough a half inch
thick, cut i'll rounds rings with tin cutter or in
strips with knife, and twist the strips together like
figure g. Have ready big fiat kettle half filled with
smoking hot lard, drop into 1t many cakes it will
float without pressing them against each other and fry
them light brown Lift them out Of the fat with
skinner, SO the fat may drain off. When all well
fried roll them in powdered sugar
The new fashion of making doughnuts is to use two
heapng teaspoonfu Of baking powder instead of soda
and cream Of tartar.
JULIE DE RYTHER