The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1939-01-24
By MRS. ALEXANDER GEORGE
AP Feature Service Writer


Breakfast without doughnuts? Not
in New England And New England
ers know what's good for breakfast.
But the doughnut has been too
good thing to stay in one section.
1t has gone places and in its travels
has taken on wide variety of
shapes and flavors. It's not only a
breakfast food now; it's an excellent
lunch filler, satisfying be-
tween meal snack, and delightful
partner of hot beverages for refresh
ment at any hour
You can put the modern dough-
nut into one of three classes: The
sweet cake type, often called
crueller; a less sweet type, and
doughnuts made from bread dough.
Each group has it's variations.
Use Plenty of Fat
The doughnut is sister to the
cooky; the difference is in the cook
ing. Doughnuts are fried in hot,
deep fat; cookies are baked.
For doughnuts. use heavy spider
OR a frying basket. Fill it two-thirds
full of fat-don't skimp, you may
spoil the batch. You can use the fat
over and over again, so you don't
have to be fearful of wasting it.
Here are some suggestions on
doughnut technique:
Roll the dough until it is half an
inch thick. Handle as little as pos
sible to prevent toughness.
Fry sample to test the fat tenn
perature. About two minutes cook
ing time is needed
Fill the frying pan just comfort
ably; crowding prevents proper cook
ing.
Turn once, beginning at the out
side of the pan. This prevents fat
suffering which might cause fire.
Drain doughnuts on their sides on
absorbent paper.
The. DOughnut Jar
The richer kinds of doughnuts age
well if they are stored properly. Use
a stone jar and keep it well covered
in a cool place. If you're a regular
doughnut-eater you'll have to refill
it about once a week.
After the doughnuts are fried
strain the fat through moist cloth
into a jar. Cool and cover it and
keep it in the refrigerator.
! Here are some ways to change
doughnut flavors: add a little mo-
lasses and ginger, or melted choco-
late to the dough, or add grated
orange peel, chopped prunes, dates
nuts or cocoanut.
Fancy Coatings
Have you tried varying the shape
of your doughnuts? One-inch balls
of lightly spiced dough are just the
thing to serve with afternoon tea
Four-inch squares, gashed several
times while frying, develop into in
teresting designs.
To appeal to youngsters twist two
four-inch dough strips together OF
shape them into bow-knots and cook
as usual,
There's yet another way to vary
doughnuts- them. Here are
some new suggestions Add a little
cinnamon, nutmeg and cloves te
light brown sugar; mix nut meats
cocoanut and raisins for the dip
Maple sugar mixed with cinnamon
gives a delicious flavor. II you're
just coating your doughnuts with
sugar, it's advisable to prepare just
enough of them for a particular
serving.
The final flip is frosting. Dir
doughnuts into delicately favored
thin icing. Cheese goes well with
doughnuts, too. Spread some OF The
strong ish yellow kind on the dough
nuts as served. Or, for really fancy
effect, pipe 1t through a pastry tube
| Here is a recipe for molasses
doughnut:
Z cups sifted flour, 2 teaspoons
salt, teaspoon soda, 4 teaspoons
baking powder, " teaspoon ginger
2 teaspoons cinnamon, / teaspoon
nutmeg, egg, IL cups pure New
orleans molasses, y cup sour milk,
2 tablespoons butter, melted.
Sift flour with salt, soda, baking
powder and spices. Beat egg, add
molasses, sour milk and butter. Add
sifted dry ingredients and mix thor
oughly. Roll ON Toured board to y
inch thickness. Cut with 3-inch
doughnut cutter. Fry in deep fat
(370 deg. F. until brown. Drain on
absorbent paper. Makes dozen
doughnuts. Serve doughnuts with
glasses of chilled cider.