American Dougfh Nuts. Flour I lb. Butter Sugar Egg (well beaten) Milk (lukewarm) German yeast ... Salt I oz. I tablespoonful. I. J pint (about). I oz. (good weight). a pinch. Rub the butter into the flour, add the sugar and salt. Cream the yeast with one teaspoonful of white sugar, add to it the milk, put it in the centre of the flour to sponge as' for bread. Add the egg, and knead into a soft dough. Let it rise for least an hour in a warm place. Roll it out, and with it line floured patty pans as for mince pies. Into each put a little stiff jam ; wet the edg'es, and then put on a cover of the dough, and press it down firmly. Let them prove in a warm place till well risen. Have ready a pan of hot fat (see frying, p. 7) ; the fat must be quite deep. Take the dough nuts out of the patty pans, and drop them in the hot fat ; fry six or seven minutes till they are a golden brown ; drain, roll in castor sugar, and dish in a pile. Instead of using patty pans the jam may be put on the rolled dough, which may then be formed into small balls. Shortbread. Flour 6 oz. Butter 4 oz. Castor sugar 2 oz.✪ Plain Buns Rub the butter into the flour, add the sugar. Turn it on to a board, and mould by hand into round flat cakes. Prick them with a fork, lay a piece of candied peel on each, place on a greased tin and bake in a slow oven. I go Thick Gingerbread Flour Treacle Brown sugar Butter Ground ginger Candied peel il lbs. I lb. (warmed). iib. i lb. I oz. I oz. One good teaspoonful of carbonate of soda dissolved in a little lukewarm milk. Rub the butter into the flour, add the sugar, ginger, and candied peel. Then add the treacle, and last of all the carbonate of soda mixed with enough lukewarm milk to make the mixture into a rather stiff paste. Bake in a Yorkshire pudding tin, lined with buttered paper, and, if liked, when partly baked put slices of candied peel or blanched almonds on the top, and glaze with milk and sugar as for tea cakes (p. i8i). Scotch Bread. Flour Treacle Moist sugar Butter Mixed g-round spice Ground ginger Candied peel . . . Carbonate of soda Milk 1 lb. Jib. ilb. ilb. 2 teaspoonfuls. 2 teaspoonfuls. I oz. I teaspoonful. to mix. Rub the butter into the flour, add the other dry ingredients, then the treacle to which has been added the carbonate of soda, dissolved in a little warm milk. Last of all add sufficient milk to make it into a soft paste. Bake immediately in well-greased tins. Thin Gingrerbread. Flour Butter Moist suo^ar Candied peel Ground ginger Treacle il lbs. 1 lb. 2 oz. I OZ. 2l lbs. igi Rub the butter into the flour, add the sugar, candied peel and ginger, mix thoroughly with the treacle. Bake on well-buttered tins in a slow oven. The mixture should be put on the tin in lumps about the size of a large walnut, each piece some distance from the next, as the mixture will run out and become quite thin. Much care is needed in the baking. Scones. Flour... Sugar Salt Butter Carbonate of soda or Baking powder Butter-milk or sour milk. I lb. 1 tablespoonful, or less. \ teaspoonful. 2 oz. 1 teaspoonful. 2 teaspoonfuls.

AI-modernized reading of the original text

American Doughnut Nuts. Flour I lb. Butter Sugar Egg (well beaten) Milk (lukewarm) German yeast ... Salt I oz. I tablespoonful. J pint (about). I oz. (good weight). a pinch. Rub the butter into the flour, add the sugar and salt. Cream the yeast with one teaspoonful of white sugar, add to it the milk, put it in the centre of the flour to sponge as for bread. Add the egg, and knead into a soft dough. Let it rise for least an hour in a warm place. Roll it out, and with it line floured patty pans as for mince pies. Into each put a little stiff jam ; wet the edges, and then put on a cover of the dough, and press it down firmly. Let them prove in a warm place till well risen. Have ready a pan of hot fat (see frying, p. 7) ; the fat must be quite deep. Take the dough nuts out of the patty pans, and drop them in the hot fat ; fry six or seven minutes till they are a golden brown ; drain, roll in castor sugar, and dish in a pile. Instead of using patty pans the jam may be put on the rolled dough, which may then be formed into small balls. Shortbread. Flour 6 oz. Butter 4 oz. Castor sugar 2 oz. Rub the butter into the flour, add the sugar. Turn it on to a board, and mould by hand into round flat cakes. Prick them with a fork, lay a piece of candied peel on each, place on a greased tin and bake in a slow oven. I go Thick Gingerbread Flour Treacle Brown sugar Butter Ground ginger Candied peel il lbs. I lb. (warmed). iib. i lb. I oz. I oz. One good teaspoonful of carbonate of soda dissolved in a little lukewarm milk. Rub the butter into the flour, add the sugar, ginger, and candied peel. Then add the treacle, and last of all the carbonate of soda mixed with enough lukewarm milk to make the mixture into a rather stiff paste. Bake in a Yorkshire pudding tin, lined with buttered paper, and, if liked, when partly baked put slices of candied peel or blanched almonds on the top, and glaze with milk and sugar as for tea cakes (p. i8i). Scotch Bread. Flour Treacle Moist sugar Butter Mixed g-round spice Ground ginger Candied peel . . . Carbonate of soda Milk 1 lb. Jib. ilb. ilb. 2 teaspoonfuls. 2 teaspoonfuls. I oz. I teaspoonful. to mix. Rub the butter into the flour, add the other dry ingredients, then the treacle to which has been added the carbonate of soda, dissolved in a little warm milk. Last of all add sufficient milk to make it into a soft paste. Bake immediately in well-greased tins. Thin Gingerbread. Flour Butter Moist sugar Candied peel Ground ginger Treacle il lbs. 1 lb. 2 oz. I OZ. 2l lbs. igi Rub the butter into the flour, add the sugar, candied peel and ginger, mix thoroughly with the treacle. Bake on well-buttered tins in a slow oven. The mixture should be put on the tin in lumps about the size of a large walnut, each piece some distance from the next, as the mixture will run out and become quite thin. Much care is needed in the baking. Scones. Flour... Sugar Salt Butter Carbonate of soda or Baking powder Butter-milk or sour milk. I lb. 1 tablespoonful, or less. \ teaspoonful. 2 oz. 1 teaspoonful. 2 teaspoonfuls.

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