The economical cook book

Meringues. Beat the whites of six eggs to a stiff froth, stir in lightly with a wooden spoon half a pound of powdered sugar, stir gently until thoroughly mixed, then lay them on white paper in the shape of eggs, sift powdered sugar thickly over the top, let them stand a few minutes, then shake off the superfluous sugar, lay the papers on boards (not pine), and put them in a moderate oven. When crisp and lightly tinted brown, take them out. When cool, remove them carefully from the paper, dip a spoon in hot water, scoop out the inside, dust them with powdered sugar, and they are ready to fill. Fill them with ice cream, or eream whipped to a froth and flavored with vanilla, lemon, wine or orange-flower water. * Crullers, No. 1. Half a cup of butter, two cups of sugar, a cup and a half of sweet milk, four eggs, flour as thick as jumbles, two small tea spoons even full of soda, and three the same of cream of tartar. Stir the butter and sugar together, with one egg (not beaten). When creamed, add the other three eggs, then the flour with the cream of tartar dry, and last the soda dissolved in the cup of milk. Boil them in lard the same as doughnuts; cut them in rings. When you take them from the fire, whilst hot, roll them in a mixture of cinnamon and powdered sugar ; two parts sugar and one of cinnamon. Crullers, No. 2. One cup of sugar, one of sour cream, butter the size of a walnut, three eggs, a teaspoon even full of soda, a little cinnamon and nutmeg, flour as thick as jumbles ; mix the same as above. Boil in lard, roll in powdered sugar. Crullers, No. 3.. One cup of butter, three of sugar, one of sweet milk, six eggs, one teaspoonful of cream of tartar, half an one of soda, rind of a lemon grated, as little flour as you can roll them with, about like jumbles. Mix like pound-cake, boil in lard, cut in rings. Crullers, No. 4.. Five pints of flour, sift in it four teaspoonsful of cream of tartar ; stir to a cream one and a half pints of sugar and a quarter of a pound of butter, add five eggs beaten separately, a little cinnamon and nutmeg ; add two-thirds of a pint of milk, then the flour, and a third of a pint of milk with the soda in it last of all ; roll out, cut in shapes, and boil in lard. Sift powdered sugar over whilst hot. ▼ery Fine Doughnuts. Half a pound of butter, a tablespoonful of lard, three-quarters of a pound of white sugar, five eggs, one and a half pints of milk, and a coffee-cup of home-made yeast. Heat the sugar and milk together, mix them with flour enough to make a stiff dough, melt the butter and lard together, and pour them hot over the dough, and work it well in with the hands ; add the eggs beaten separately, a little cinnamon and nutmeg, and then the yeast Set it over night in a warm place. When very light, next morning, pinch off pieces the size of a walnut, handle as little as possible, rolling them lightly round ; drop in boiling lard. When brown, take them out, and whilst warm sift powdered sugat over them. yjJOB. 246 * Plain Doughnuts. One pint of milk, two cups of yeast, one heaping cup of mixed butter and lard, three even cups of sugar, and as much flour as will make a soft dough ; knead it well together, and set in a warm place over night; next morning, if very light, roll out without adding any flour, let them stand a few minutes to rise ; boil in lard. Doughnuts, No. 2.. Four quarts of flour, one pound of sugar, three-quarters of a pound of butter, four eggs beaten light, half a grated nutmeg. Stir the butter and sugar to a cream, add the eggs, a little salt, the nutmeg, a teacup of yeast and the flour. Set them over night, roll out in the morning, cut in shapes, let them rise again. When very light, boil in sweet lard. (luick Doughnuts. j Three cups of sour milk, one and a half of white sugar, three-