Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-02-08

soft dough and handle II AZ lightly and
a. little as possible. At the same time
it Ia vital that the doughnut shall retain
It's shape during the process Of being
removed from board to frying kettle.
Recipes heretofore printed have not
been consistent IL the kind of -four
designated for doughnut making. Al
though either bread or pastry -four may
be used In the making OF good dough.
nut, repeated experiments have shown
that 1t is possible to make dough with
bread -four, which can be easily and
deity handled, by using less -four than
can possibly be sufficient If pastry -four
is used. For this reason the bread -four
has tendency to give . lighter, less
compact texture to the doughnut than
the psstry flour.
Doughnuts need not be prohibitIve
article of diet either because of their
cost or because of their reputed ten
dency to indigestibility, II they are care
fully made from properly chosen iDgre-
dients and fried at the correct tempera.
ture 30 that they will be merely scared
on the outside by the fat medium and
not saturated with 1t. From the many
tests usirg the different kinds Of fats
and oils as deep fat frying media for
foods Of all kinds, the results point to
the fact that it matters not at all what
kind of frying medium you select, pro.
vided you use the right temperature for
the frying. A thermometer makes
doughnut frying sure process instead
OF more or less hIt.or-miss one. Use
preferably frying kettle designed espe-
cially for the purpose. The Scotch ket-
tie 10 especially we'll adapted to dough-
nut frying, because the doughnut slips
easily down the sloping side. 1t Is by
far the best choice when using q coal
range, because 1t sets comfortably into
the hole left by removing . stove lid.
Although this kettle can be used With
good results over gas or oil ranges, Its
base is not fat enough to be perfectly
secure. For this reason the f1at-bot-
toned, sheet-iron kettle designed espe-
cislly for deep fat frying Is perhaps q
safer and wiser choice. When using an
electric range, It is absolutely essential
to select fat bottomed utensil, 30 that
1t will set firmly and cover completely
the heating element.
For frying the doughnuts, select any
fat or cooking oil which you prefer
Fill the kettle about one-half to two.
thirds full and place 1t over the FIRE.
Just 40 soon az the fat Is melted, place
the thermometer In 1t. Heat gradually
uutil the proper temperature 10 reached.
The best temperature for frying all un-
cooked batter or dough mixtures like
dougbputs ia $500 F. Maintain this tenn.
psrature just as nearly Is possible
throughout the frying. Do not try to
fry too many dougbnuts at time, be-
cause the fat will become too suddenly
cooled, and the results will not be good.
When immersiDg the doughnuts, 1t 10
safe to have the temperature from FIVE
To ten degrees hotter han that desired
for frying. Watch the Thermometer
closely and adjust the heat. Turn
the dougbnuts frequently during the
frying and cook them until they have
assumed rich golden brown. This
should take three minutes. When done,
take them up on fork or special tool
designed for the purpose, II the dough.
nut has an opening. Shake of the sur.
plus fat, and drain on crumpled paper.
II the doughnut has no hole, use skim
mer for removing from the fat.
Now for the recipe itself. In the mix.
ing bowl place one cupful of grsnulated
sugar, add one-half teaspoonful of but
ter, and cream together until they are
we'll blended. Break into the sugar
mixture one egg and stir we'll with Q
slotted spoon. Now mix and sift to-
gether three cupfuls of bread -four, four
tsaspoonfuls of baking powder, one tea
spoonful of salt, one-fourth tesspoonful
Of nutmeg, and one-fourth tesspoonful
Of cinnamon. Add these sifted dry In.
gradients to the first mixture, alternat-
ing with one cupfnl of milk. Mix to-
gether well and add one more cupful OF
sifted bread -four to make soft dough.
Take one. third of the dough and toss II
ON Toured board, roll lightly to about
one fourth inch 10 thickness, cut In do
sired shapes, and fry as directed, either
Immediately or after standing, depend
ing upon the type of baking. powder
used. Kuead the cuttings lightly with
bali of the mixture remaining and roll
again. Repeat until the mixture 10 all
used, being very careful to handle ~
uoitIy Suo bHuby 30 pooosuiOs
This recipe makes the plain doughnut
which 10 30 popularity found, especially
in New England, on the breakfast menu.
However, dougbnuts need not be con-
fined to breakfast service. They can be
made particularly attractive and de-
licious for afternoon tea or coffee serv-
ioe-in fact, for any time-in place Of
the usual tiny cakes or cookies.
The d0ughnut may be varied In two
ways: first, by change In ingredients;
second, by the use of variety a. to
sbapes. The regulation round cutter
With the hole In the center Is good, but
II You have . few other cutters the pos
abilities are many. Crinkled edges and
heart or diamond shapes al mako the
same mixture taste differently. A pae-
try wheel makes possible other vsria.
tiops. Cut the rolled dough into small
squares and then slash Il two or three
times With the pastry wheel. Or cut
the dough into obloDgs, and out with
the pastry cutter to within one-half inch
of one end, thus making two or three
strips which can be twisted or braided.
For special service make the doughnuts
small and dainty and roll them 10 sugar.
For sugarlng, place two tablsspoonfuls
Of sugar in . paper bag and toss the
doughnuts about In the bag until thor
ougbly coated. Sugar only . few ct .
tire.
For Chocolate Doughnuts omit the
butter and spices, and add to the batter
two squares OF bitter chocolate melted
over hot water. and ono teaspoonfnl OF
vanilla. Cut in fancy shapes and always
sugar alter frying.
mt Doughnuts are especially deli
cious. Add to the chocolate mixture
three fourths cupiul of chopped nut.
meats. Or use the plain recipe, omit
the spices, and add the nut meats and
the grated rind Of one orangs or lemon.