The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-11-12
DOughnuts for Halloween

A %dOughnut is a spOOk's little finger
ring. Honest it is! I'm sure spOOks use
d~OughnutS for their rings because haven't
you noticed how dOughnuts seem to myster-
iOusly disappear, that the dOughnut plate
is always empty. OF course, it is the spOOks
who are taking them. And sometimes a
dOughnGt will vanish right off your own
plate. That is a spOOk, too, and you'll just
have to take another dOughnut to make
up for it. The spOOks are awfully greedy
that way. The only way to get around
them is to make a lOtsOf d~Oughnuts.
Every home cook should have several
recipes for d%Oughnuts so she can make
them at almost any time out of the ma
terials which she has on hand. She should
have one for sweet milk and sour milk,
and one for sour cream, as well as a good
recipe for raised d~oughnuts. Then her
dOughnut file will be quite complete and
she will delight the masculine members
of her family often.
I say masculine members, not forgetting,
of course, that the feminine part Of the
family enjoys the 'tfried cakes as well.
But l think it is the men who have i'm
mOrtalized "a cup of coffee and a sinker."
But certainly none of the ~dOughnuts you
make from these rules are to be ~'sinkers'
If you follow the directions carefully. But
then Wen let the men have their little
jokes about our cooking.
The rule for %doughnuts made with sweet
milk and baking powder is as follows:
Sweet Milk DOughnuts
3 cups Rex flour, 2 tsp. baking powder,
y tsp. salt, y tsp. nutmeg, 1 thsp. short
ening, 1 egg, 2-3 cup sugar 1 cup sweet
milk.
Sift flour, baking powder, salt and nut
meg together. With two knives cut in the
shortening. Add sugar n milk to well
beaten egg and stir into the dry ingredi-
ents. Roll the dough out on a Toured
board, cut with ~dOughnut cutter, and fry
just before serving. This recipe makes 2H
dozen d~oughnuts when cut with S-inc
cutter.
Use the above recipe with sour milk in
stead Of sweet. And use u tsp. Of baking
powder only AID IS tsp, OF soda, this is
to be sifted in with the dry ingredients.
If these d~Oughnuts are to have light
delicate. centers as they should have, be
ware Of using too much extra flour wheI
rolling and cutting them out. DOughnu
dough should be very soft To aid using
little flour, a cloth put over the m9ldins
board viii help. This cloth may be
heavy dish towel, or a magic cover pur
chased just for the beard. Ny own magi
cover is a yard Of heavy drilling or can
vas which 1 put over the table. Flou
needs to be rubbed well into the weave o
the cloth at first. After that It is no
necessary to use scarcely any. and you'll
find the dough does not stick as easil,
to the cloth as 1t does to your board.
If the doughnuts are to have good shap
handle them carefully after they are Gu
out. Use a pancake turner to pick theI
off the table and put in the hot fat. Agai
If there IL too much flour in them, they'r
likely to crack.
why Do DOughnuts Soak Greaseq
One Of the questions that Pm aske
most often Is why do ~douehnuts soak fat
And there are two answers to the question
One reason may be that the proportion
of the recipe are not right II there Is to
much sugar or too much shortening n
doughnuts viii be greasy. IL you waI
q very rich doughnut. use more eggs 1
the recipe So well as more sugar and 81