Soyer's standard cookery

Cream the butter, and add one-half of the sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups of flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half 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 the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. Doughnuts. (Another Method.) Four cupfuls of flour, one and a half teaspoonfuls of salt, one and three-quarter teaspoonfuls of soda, one and threequarter teaspoonfuls of cream of tartar, one-quarter of a teaspoonful of grated nutmeg, one-quarter of a teaspoonful of cinnamon, one-half tablespoonful of butter, one cup of sugar, one cup of sour milk, one egg. Put flour in shallow pan, add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers, add sugar, egg well beaten, and sour milk. Stir thoroughly and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness, shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards. Doughnuts. (Another Method.) Two cups of sugar, four eggs,* one and one-third cups of sour milk, four tablespoonfuls of melted butter, two teaspoonfuls of soda, two teaspoonfuls of salt, two teaspoonfuls of baking powder, one teaspoonful of grated nutmeg. Flour. Mix ingredients in order given; shape, fry, and drain as previously described. Crullers. One-quarter of a cup of butter, one cup of sugar, yolks of two eggs, whites of two eggs, four cups of flour, one-quarter teaspoonful of grated nutmeg, three and a half teaspoonfuls of baking powder, one cup of milk, powdered sugar and cinnamon. Cream the butter, add sugar gradually, yolks of 'eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg and baking powder; add alternately with milk to first mixture, toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry as described P- 359- CAKE FILLINGS, FROSTINGS AND ICINGS. To Make Cream Filling. Take one and a half cups of sugar, one and a quarter cups of flour, a quarter of a teaspoonful of salt, four eggs, four cups of scalded milk, two teaspoonfuls of vanilla or one teaspoonful of lemon extract. Mix the dry ingredients, add eggs slightly beaten, and pour on gradually the scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor. Chocolate Cream Filling. Put one and a quarter squares of bakers' chocolate in a saucepan and melt over hot water. Add to above cream filling, using in making two cups of sugar in place of one and a half cups.