The Richmond Virginian. (Richmond, Va.) 1910-1920, 1910-10-20
DOUGHNUTS AND DOUGHNUTS

Raised Donghnuts.-Dissolv a
yeast cake In a cupful of warm milk.
then mix this with cupful of granu-
lated sugar. half IA cupful Of butter,
two eggs we'll beaten and another cup
! fnl of warm milk in which half A
teaspoonful Of soda has been dissolved
Add half IA teaspoonful of salt and d
pinch of grated nutmeg. Mix In
enough sifted -four to make Il soft
dough. Flour the bread board. turn
the dough on 1t, then roll out to one
inch thickness without kneading. Cut
with a ring cutter and let stand until
! light and puffy. Fry in deep hot fat.
turning with wooden fork until all
are a nice brown on both sides, Put
| on sieve to drain and when cold roll
/ in powdered sugar.
| Sour MIX Dougiinuts.--Thls is a
/ valuable recipe because the nuts can
7 be made so quickly. Mix together a
1 pint and half of sour milk, "A cupful
and half of graduated sugar ana
one we'll beaten egg. Stir until the
| sugar Is dissolved. then add three
! quarters of cupful OF sottened-~not
| melted-butter and enough sirted -four
! to make dough which can be rolled
out. Last of all. stir in dessert
/ spoonful of saieratus dissolved in II
little warm water. Grated nutmeg or
! cinnamon may be added. Fry In the
usual way after cutting in rings.
Pound Cake observation-disclosures are
rich. having almost the favor OF
pound cake. They require cupfui
OF butter, three cupfuls OF graduated
sugar. cupful of sweet milk six we'll
beaten eggs. two heaping teaspoonfuls
of baking powder or a teaspoonful OF
cream of tartar and half one OF
soda, the grated rind of lemon ana
Just as little tiour as will enable one
To roll them out. Cut in rings and FRY
as usual.
Surprise Notwithstanding half a
pint of milk to the boiling point, then
remove from the fire and melt in II u
teacupful of lard. Let cool and stir
in enough -four to make a thick bat
ter adding either small cupful or
bakers yeast or half compressed
yeast cake dissolved in a small cup
full of lukewarm water. Beat the yeast
into the batter and set TO rise IN a
warm place for an hour When light
stir In by degrees three cupfus OF
granlated sugar. half a teaspoonfui or
soda dissolved in a spoonful OF milk.
a teaspoonfui each or salt and pow
dered cinnamon. half grated nut
meg and last OF all the well whipped
whites of six eggs. Then stir In by
handfnls enough sifted flour to make
a dough which can he rolled out Let
this rise until very light when turn
II out on the Toured brcadboard. roll
out to an inch thickness and cut out
in rounds AS for tea biscuit, In the
middle of each put n large seeded
raisin or a piece OF preserved peach
or ounce, then gather up the dough
gently and roll into a ball Let the
balls stand few minutes then fry
in boiling lard. Take out when brown
with skinner and roll In powdered
sugar.
German Doughnuts.-Bring pint
of milk to the boil. then pour II inn
mediately over two cupfuls of siftedS
-four and beat to a smooth batter.
Beat the yolks and whites separately
Of four eggs. and when the batter II
cool add first the yolks. then the
whites. then half teaspoonful Of salt
tablespoonful Of melted butter.
enough -four to make soft dough-
and last of all half "a teaspoonful OF
lemon extract or the juice and grated
rind OF one lemon. Turn out dough
on Toured bread board, roll out and
cut In strips the width Of the finger
Twist each OF these to form ring
and fry In deep boiling lard The
lemon extract may be omitted and
few spoonfnls of washed and dried
currants substituted
F7utc<i n0uRhnuts.-Beat three eggs
very light with three tablespoonfuis
OF mixed lard and butter and add
enough sifted four to make very atiff
dough. Roll this an thin az pie crust,
or just about as thin as can be ham
died. then cut In oblong pieces about
two inches wide and three inches
long. slit these .scruss. but do not .eut