Boston Cooking-School cook book

2 cups flour Add salt and butter to milk. yeast cake and flour. Beat well. Makes 12 to 15 waffles. 2 egg yolks 2 egg whites V4 yeast cake dissolved in 4 cup lukewarm water When lukewarm, add dissolved Let rise overnight. Add egg yolks well beaten and egg whites beaten until stiff. Cook (p. 107). By using a whole yeast cake, the mixture will rise in 114 hours. Makes 9 to 12 waffles. CHOCOLATE WAFFLES 134 cups flour 3 teaspoons baking powder 1% teaspoon salt 6 tablespoons sugar 2 eggs, well beaten 1 cup milk 2 tablespoons melted butter 2 squares chocolate, melted Mix and sift dry ingredients, add milk, eggs, butter, and chocolate. Cook (p. 107). Makes 6 to 8 waffles. GINGER Y% cup butter Y cup sour milk 1 tablespoon ginger 21% cups sifted flour Serve with whipped cream or vanilla ice cream. 1 cup sugar 2 eggs 1 teaspoon soda 1 teaspoon cinnamon juice and grated rind of one orange Cream butter and sugar. Add beaten eggs. Sift flour, cinnamon, and ginger together and add alternately with sour milk to which soda has been added. Add orange. Cook (p. 107). Makes 9 to 12. DOUGHNUTS To Shape and Fry Doughnuts. Put 14 of mixture on floured board, knead slightly, pat, and roll out 14 inch thick. Shape with doughnut cutter, fry in deep fat, take up on skewer, and drain on brown paper. Add trimmings to 4% remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on other. Avoid turning more than once (except Sour Milk Doughnuts). The fat must be kept at a uniform temperature (370° F.). If too cold, doughnuts will absorb fat. If too hot, doughnuts will brown before sufficiently risen. See rule for testing fat (p. 26). To Sugar. Cool doughnuts and roll in powdered sugar or put sugar in paper bag, add doughnuts, 2 or 3 at a time, and shake until well coated. DOUGHNUTS WITH SWEET MILK 1 cup sugar 4 teaspoons baking powder 21% tablespoons butter 4 teaspoon cinnamon 3 eggs, beaten until light 14 teaspoon grated nutmeg 1 cup milk 11% teaspoons salt Flour (34% to 4 cups) Cream butter and add half the sugar. Add remaining sugar to eggs and combine mixtures. Add milk and 31% cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Shape and fry (see above). CREAM DOUGHNUTS 1 egg, slightly beaten Y% teaspoon lemon extract 1 egg yolk, slightly beaten 2 cups bread flour VY cup sugar 1 teaspoon salt k 2 tablespoons heavy cream 3 teaspoons baking powder 34 cup milk 4 teaspoon nutmeg DOUGHNUTS at Add sugar slowly to eggs, add cream, milk, and extract. Sift _ flour, salt, baking powder, and nutmeg 4 times, and add to first mixture. Shape and fry (p. 110). Makes 18 to 20 doughnuts. SOUR MILK DOUGHNUTS I 1 egg, well beaten 4 cups flour 1 cup sugar . 11% teaspoons soda 1 cup sour milk 2 teaspoons cream of tartar 1% tablespoons melted lard 11% teaspoons salt 1 teaspoon grated nutmeg Add sugar, milk, and lard to egg. Mix and sift flour with remaining ingredients and add to first mixture. Shape and fry (p. 110). Turn doughnuts as soon as they come to top of fat and frequently afterwards. Makes 30 to 36 doughnuts. SOUR MILK DOUGHNUTS II 1 cup sugar 1 teaspoon soda 2 eggs, well beaten 1 teaspoon salt 24 cup sour milk 1 teaspoon baking powder 2 tablespoons melted butter 1% teaspoon grated nutmeg Flour Mix ingredients in order given. Shape and fry (p. 110). DOUGHNUTS WITHOUT SHORTENING 4 cups flour 1 teaspoon salt 1 cup sugar 1% nutmeg, grated 2 teaspoons cream of tartar 2 eggs, well beaten 1 teaspoon soda Milk (about 34 cup)