Boston Cooking-School cook book

Mix and sift dry ingredients, add eggs and milk. Shape and fry (p. 110). Remove from fat with a two-tined fork and pass quickly through water kept at the boiling point. Wipe fork each time before putting into fat. Makes 30 to 36 doughnuts. FRIED BREAD Roll bread dough (p. 70) 4% inch thick. Cut in strips 24 inches wide and cut strips in squares or in diamond-shaped pieces. Cover and let stand 10 to 15 minutes. Fry (p. 110). Serve with maple sirup or Mock Maple Sirup (p. 611). RAISED DOUGHNUTS 1 cup scalded milk Y¥ cup butter and lard mixed Yy yeast cake dissolved in 1 cup light brown sugar Y{ cup lukewarm water 2 eggs, well beaten 1 teaspoon salt 14 grated nutmeg 2 cups flour Cool milk to lukewarm, add yeast cake in water, salt, and flour enough to make stiff batter. Let rise overnight. Add melted shortening, sugar, eggs, nutmeg, and flour. Let rise again. If too soft to handle, add more flour. Turn on floured board, pat, and roll 34 inch thick. Cut out with biscuit cutter and work between hands until round. Place on floured board, let rise 1 hour, turn, and let rise again. Fry (p. 110). CRULLERS I (WITH YEAST) 5 tablespoons sugar 2 tablespoons lard 1 teaspoon salt 1 yeast cake dissolved in 1 cup scalded milk 2 tablespoons lukewarm water 3 cups flour Add sugar, salt, and lard to scalded milk. When lukewarm, add dissolved yeast cake and 1 cup flour. Cover, let rise until light, and add 2 cups flour. Turn on slightly floured board and knead. Cover, again let rise, and knead; repeat. Pat and roll % inch thick. Cut in strips 8 inches long and 34 inch wide. Put on board, cover, and let rise. Twist several times and pinch ends together. Fry (p. 110). Makes 24 to 30 crullers. CRULLERS II 14 cup butter V4 teaspoon grated nutmeg 1 cup sugar 31% teaspoons baking powder 2 eggs 1 cup milk” 4 cups flour Powdered sugar and cinnamon Cream butter, add sugar gradually, egg yolks well beaten, and egg whites beaten until stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture. Shape and fry like Crullers I. Makes 30 to 36 crullers. DOUGHNUTS 113 CHOCOLATE DOUGHNUTS 4 cup butter 4 cups flour 114 cups sugar 1 teaspoon soda 2 eggs, well beaten 1 teaspoon cinnamon 1% squares melted chocolate 1% teaspoon salt 1 cup sour milk 11% teaspoons vanilla Cream butter and add sugar gradually, while beating constantly ; then add eggs, melted chocolate, sour milk, and flour, mixed and sifted with soda, cinnamon, and salt. Add vanilla and enough more flour to handle mixture. Shape and fry (p. 110). Makes 30-36. AFTERNOON-TEA DOUGHNUTS 1 egg, well beaten 3 tablespoons milk 2 tablespoons sugar 1 tablespoon melted shortening VY teaspoon salt 1 cup flour io 2 teaspoons baking powder Add sugar, salt, and shortening to egg. Mix and sift flour and baking powder and add to first mixture. Force through pastry | bag and tube (using small lady-finger tube) into deep fat and fry (p. 110). Serve with Julienne-shaped pieces of cheese. Makes 18 to 20. FRIED DROP CAKES 114 cups flour Y% cup sugar 21% teaspoons baking powder 4 cup milk 14 teaspoon salt 1 egg, well beaten 1 teaspoon melted butter Beat egg until light; add milk, dry ingredients, mixed and sifted, and melted butter.. Drop by spoonfuls in hot deep fat (370° F.) ; fry until light brown and cooked through, which must at first be determined with a skewer or by breaking apart. Remove with skimmer and drain on brown paper. Makes 12 to 15 cakes. RYE DROP CAKES 2% cup rye meal VY teaspoon salt 2% cup flour 2 tablespoons molasses 2% teaspoons baking powder Y¥ cup milk 1 egg, well beaten Mix and sift dry ingredients; add milk gradually, then molasses and egg. Cook like Fried Drop Cakes. Makes 24 to 30 cakes. FRENCH CRULLERS |