Cookery for every household

paste. The mixture must be stiff enough for the spoon to stand upright in it. Place small heaps of this mixture on a greased and floured baking sheet, taking care to form them a little distance apart, as they spread somewhat while cooking. Roughen them over with a fork, sprinkle with sugar, and bake in a good oven until the cakes are nicely browned and feel dry, when tested with a skewer. Note. — If liked, a quarter of a pound of ground rice, and a quarter of a pound of ordinary flour may be used instead of half a pound of flour. Time to bake, 12 to 15 minutes. Probable cost, 6 d. or Id. 2693. Dough Nuts, 1 £ lb. flour. 2 oz. butter. 1 tea-sp. baking powder. 1 oz. castor sugar. 1 egg. A little milk. Some jam. Sieve the flour, sugar, and baking powder into a basin, and rub in the butter until free from lumps. Beat the egg, and add it with enough milk to form all into a smooth dough. Turn out on a floured board, knead slightly, and roll out to a quarter of an inch in thickness. Stamp out rounds with a cutter about three inches in diameter. Put a small teaspoonful of red jam in the centre of half of these, and brush over the others with a beaten egg. Place two together, one with jam and the other without, and press the edges well where they join. Fry these, a few at a time, in boiling fat, allowing them to cook until they are about double their original size, and are nicely browned. Lift out, drain on paper, and sprinkle well with sugar, or with sugar and ground cinnamon mixed. Dough nuts should be used when they are quite fresh. Note. — Care must be taken to have the fat sufficiently hot : it should be quite still, and a blue smoke should be seen rising from it. Allow the fat to reheat before putting in a second lot of dough nuts. Time to cook, 10 to 12 minutes. Probable cost, 8d. Another Way Make the same way as above, making the dough fairly firm. Divide into eight equal-sized pieces, roll them into balls, then make a hole with the finger and put a small tea-spoonful of jam into the centre of each. Seal it up and fry as in last recipe. 2694. Dough Nuts, 2 (With Yeast) 1 lb. flour. 1 oz. German yeast. 1| gills of sweet milk. 3 yolks of eggs. 2 whites of eggs. 3 oz. butter. 1 oz. sugar. Some jam. Sieve the flour into a good-sized basin, add a pinch of salt, and make a well in the centre. Put the yeast and sugar into a smaller basin, 'and mix them together with a teaspoon until of a creamy consistency. Melt the butter in a small saucepan, add the milk, and, when lukewarm, pour over the yeast, and strain into the centre of the flour. Add the eggs, yolks and whites, well beaten, and mix from the centre outwards, forming a nice light dough. Beat with the hands from 10 to 15 minutes, then cover the basin with a cloth, and set it in a warm place to rise from 1J to 2 hours. When well risen, turn out the dough on to a floured board, knead lightly until free from cracks, and then roll out to about £ inch in thickness. Stamp out in rounds with a cutter, and finish as above. Time to cook, 10 to 12 minutes. Probable cost, Is. 2695. Dominoes