Miss Corson's practical American cookery and household management

lightly, and as little as possible. As soon as it is mixed, turn it from the bowl on a floured pastry-hoard ; dust a little flour over it ; roll it out half an inch thick ; cut it in rounds with a biscuit-cutter, or a thin cup or glass dipped in flour, and cut a small ball from the middle of each round with a small tin cutter or the top of a pepper-box dipped in flour. Have ready a frying-kettle half full of smoking-hot fat ; put into it as many doughnuts as will float without pressing against each other, and fry them light brown ; take them out of the fat with a skimmer, letting the fat drain from them. When all are fried, roll them in powdered sugar, and use them either hot or cold. NEW-ENGLAND FRIED-CAKES. In the morning, when home-made bread is being made, put about a pint bowlful of the light bread-dough on a floured pastry-board, and roll it out half an inch thick ; use a sharp knife, dipped in flour, to "cut it in rather long diamond-shaped pieces ; throw a towel over the pieces, and let them stand near the stove to rise while the frying-kettle, half full of fat, is being heated. When the fat smokes, fry the bread-cakes as directed in the recipe for old-fashioned doughnuts, and serve them with sirup or molasses for breakfast WHOBTLEBERRY FRIED-CAKES. Sift a heaping teaspoonful of baking-powder and a saltspoonful of salt with two cupfuls of flour. Carefully pick over one quart of whortleberries. Beat three eggs for five minutes ; stir into the beaten eggs two cupfuls of sugar and one pint of milk ; then add the berries and the flour, mixing all the ingredients lightly and quickly. The mixture should form a stiff batter ; if more flour is needed, add it. Fry the cakes by the tablespoonful in smoking-hot fat, as directed in the recipe for old-fashioned doughnuts; or fry them in a hot frying-pan, with just enough fat to prevent sticking to the pan. Use them buttered for tea or luncheon. CRULLERS WITH EGGS. Beat a quarter of a pound each of butter and sugar to a cream ;. mix with them the beaten yolks of three eggs ; then quickly beat in twelve ounces, or three-quarters of a pound, of flour, a saltspoonful each of powdered cinnamon and Pastry-Wheel. grated nutmeg, and enough cold milk to form a stiff paste ; last, beat the whites of three eggs to a stiff froth, stir them quickly and lightly into the cruller paste, roll it out half an inch thick, and then cut out the crullers with the wheel shown in the first engraving, making the crullers in different shapes, of which a number are given in the second picture. Crullers Cut uiith Pastry Wheel. After the crullers are cut out, put them into plenty of smoking-hot fat to fry brown, as directed in the recipes for doughnuts. Use them either hot or cold. CRULLERS WITH BAKING-POWDER.