Milk enough to moisten to a stiff dough. The Boston Cook Booh. los Doughnuts, No. 3. 1 egg. 1 cup sugar. 1 tablespoonful melted butter. 1 cup milk. 3^ teaspoonful salt✪ Doughnuts, No. 2. teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon. Flour enough to roll out. Raised Doughnuts. 1 pint risen milk bread dough. 1 tablespoonful melted butter. 1 cup sugar. Spice to taste. 2 eggs. Flour enough to roll out.✪ Raised Doughnuts These are more wholesome than those made with soda. Crullers. {A. W.) 1 tablespoonful melted butter. 2 heaping tablespoon fuls sugar. 1 egg, 3'olk and white beaten sep- arately. saltspoonful cinnamon or mace. % saltspoonful salt. Flour enough to roll out.✪ Crullers Eoll the dough one fourth of an inch thick. Cut in rectangular pieces, two and a half by three and a half inches ; then make five in- cisions lengthwise, cutting to within one third of an Fig. 5. Cruller. Fig. 6. Cruller after Folding. inch at each end. Take up every other strip, fold each strip together slightly in the middle, and drop them into hot fat. io6 The Boston Cook Booh "Wonders, or Cheats. Beat one egg ; add one saltspoonful of salt and enough flour to make a very stiff batter.✪ Wonders, or Cheats Roll out as thin as a wafer, cut with large round cutter, and fry one minute in hot fat. Serve with honey or syrup, or with cream and jelly, or any delicate pudding sauce. Henriettes. 1 egg, yolk and white beaten sep- 1 saltspoonful baking-powder arately. % sahspoonful cinnamon, cup cream. 1 teaspoonful wine or brandy. 1 saltspoonful salt. Flour enough to roll out. Roll as thin as a wafer, and cut with a pastrj^ jigger into small squares or diamonds. Fry in boiling lard. Drain, and sprinkle with powdered sugar. Of add less flour, make a thick, stiff batter instead of a dough, and press the batter through a pastry tube into boiling lard, making rings or any shape preferred. Cinci, or Rags. 1 cup flour. I ^ cup boiling water. 1 saltspoonful salt. I 1 egg✪ Cinci, or Rags. Pour the boiling water gradually upon the flour and salt, and stir to a smooth paste ; cool, add the egg, and beat well. Press through a pastr}^ tube into hot lard. Drain, and sprinkle with sugar. Fritter Batter (for Oysters, Clams, or Fruit). Tolks of two eggs^ beaten well ; add half a cup of milk or water^ and one tahlespoonful of olive oil^ one saltspoonful of salt^ and one cup of flour ^ or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten ver}' stiff. If intended for fruit, add a tea- spoonful of sugar to the batter✪ Fritter Batter (for Oysters, Clams, or Fruit). If for clams, tripe, or meat, The Boston Cook Book, 107 add one tablespoojiful of lemon juice or vinegar. This bat- ter will keep several days. Oyster Fritters, — Boil the oysters till the liquor flows freely. Drain, strain the liquor, and use it to make a bat- ter, as in the preceding rule. Dip each oyster in the batter and fry until brown in hot fat. Clam Fritters. — Drain the clams, and chop the hard part. Use the liquor to make a fritter batter. Add the clams and fry by small spoonfuls in hot fat. Clams in the shell should be steamed and dressed. Drain, and dip each whole clam into the batter. If large and tough, chop the hard part, and use the same as raw clams.

AI-modernized reading of the original text

Milk enough to moisten to a stiff dough. The Boston Cook Booh. los Doughnuts, No. 3. 1 egg. 1 cup sugar. 1 tablespoonful melted butter. 1 cup milk. 3^ teaspoonful salt. 1 teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon. Flour enough to roll out. Raised Doughnuts. 1 pint risen milk bread dough. 1 tablespoonful melted butter. 1 cup sugar. Spice to taste. 2 eggs. Flour enough to roll out. These are more wholesome than those made with soda. Crullers. {A. W.) 1 tablespoonful melted butter. 2 heaping tablespoon fuls sugar. 1 egg, 3'olk and white beaten separately. 1 saltspoonful cinnamon or mace. % saltspoonful salt.Flour enough to roll out. Roll the dough one fourth of an inch thick. Cut in rectangular pieces, two and a half by three and a half inches ; then make five incisions lengthwise, cutting to within one third of an Fig. 5. Cruller. Fig. 6. Cruller after Folding. inch at each end. Take up every other strip, fold each strip together slightly in the middle, and drop them into hot fat. io6 The Boston Cook Booh "Wonders, or Cheats. Beat one egg ; add one saltspoonful of salt and enough flour to make a very stiff battRoll out as thin as a wafer, and cut with large round cutter, and fry one minute in hot fat. Serve with honey or syrup, or with cream and jelly, or any delicate pudding sauce. Henriettes. 1 egg, yolk and white beaten separately. 1 saltspoonful baking-powder. % saltspoonful cinnamon. cup cream. 1 teaspoonful wine or brandy. 1 saltspoonful salt. Flour enough to roll out. Roll as thin as a wafer, and cut with a pastry jigger into small squares or diamonds. Fry in boiling lard. Drain, and sprinkle with powdered sugar. Or add less flour, make a thick, stiff batter instead of a dough, and press the batter through a pastry tube into boiling lard, making rings or any shape preferred. Cinci, or Rags. 1 cup flour. I ^ cup boiling water. 1 saltspoonful salt. I 1 egg. Pour the boiling water gradually upon the flour and salt, and stir to a smooth paste ; cool, add the egg, and beat well. Press through a pastry tube into hot lard. Drain, and sprinkle with sugar. Fritter Batter (for Oysters, Clams, or Fruit). Yolks of two eggs, beaten well ; add half a cup of milk or water, and one tablespoonful of olive oil, one saltspoonful of salt, and one cup of flour, or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten ver}' stiff. If intended for fruit, add a teaspoonful of sugar to the batter. If for clams, tripe, or meat, The Boston Cook Book, add one tablespoonful of lemon juice or vinegar. This batter will keep several days. Oyster Fritters, — Boil the oysters till the liquor flows freely. Drain, strain the liquor, and use it to make a batter, as in the preceding rule. Dip each oyster in the batter and fry until brown in hot fat. Clam Fritters. — Drain the clams, and chop the hard part. Use the liquor to make a fritter batter. Add the clams and fry by small spoonfuls in hot fat. Clams in the shell should be steamed and dressed. Drain, and dip each whole clam into the batter. If large and tough, chop the hard part, and use the same as raw clams.

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Doughnuts, No. 3Sour Milk DoughnutsDoughnuts, No. 2Raised DoughnutsCrullersHenriettesWonders, or CheatsCinci, or RagsFritter Batter (for Oysters, Clams, or Fruit)

Mrs. Lincoln's Boston cook book