The new practical housekeeping

After using the fat for frying, cut a raw potato into it to clarify it, and set away until the sediment falls to the bottom and then drain into an earthen crock kept for the purpose which should always be set in a cool place, well covered. CRULLERS AND DOUGHNUTS. Crullers, Six tablespoons each melted butter and sugar, six eggs and flour to roll. Crullers. — One egg, one tablespoon melted butter, three tablespoons sugar, make very stiff with flour, roll rather thin ; they will fry very quickly ; take them from the fat well drained and dip them in sugar. Crullers. One pound butter, one and one-half pounds powdered sugar, twelve eggs one teaspoon cinnamon, one-half teaspoon each nutmeg and mace, flour to make stiff dough. Mix thoroughly, and knead until stiff enough to roll out to a quarter inch thick cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts, or they may be shaped as in Figure 1, or given the much more elaborate shape of Figure 3. To give them the shape of Fig. 3, first cut the paste, as in Fig. 2 ; hold the first line with thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under ; pinch the two ends together, and the cruller will be in form of Fig. 3. Buckeye Doughnuts. — Cream half pint granulated sugar and gill butter, add two well-beaten eggs, half pint milk, one grated nutmeg and pint and a half flour sifted with two teaspoons baking powder. French Doughnuts. — One cup butter, three of white sugar, one pint sweet milk, four eggs, teaspoon soda, two teaspoons cream tartar, and juice of one lemon. Raised Doughnuts. — In the evening mix quart flour, scant gill butter, third of a pint sugar and half teaspoon cinnamon together ; add one or two eggs well-beaten, half pint bread sponge, tablespoon rose water and milk to make a soft dough and let rise ; next morning roll quarter of an inch thick, cut with doughnut cutter and fry in hot lard. Some use gill of yeast instead of the sponge. ^ ^^^ ^^^^ Andover Wonders. — Boil together one cup water, tablespoon powdered sugar, half teaspoon salt and two ounces butter, and while boiling, add sufficient flour to make it leave sides of pan ; stir in one by one the yolks of four eggs ; drop into hot lard from a teaspoon and fry light brown. 88 GINGER-BREAD. Pariman Straws. — Beat eight eggs till very thick, add three-fourths of a pint of sugar, quarter of a teaspoon each of cinnamon and nutmeg, and flour enough to make a stiff dough. Roll into a sheet half an inch thick, cut into slips half an inch wide and four inches long, give each a twist, cook in hot lard like doughnuts, and when cool sift sugar over them.