The royal baker and pastry cook

Individual Short Cakes. — Make short cake, 2. Roll out Ml inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes. Doughnuts and Crullers These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when flrst dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking ; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked flrst as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat. Doughnuts, 2. — 1 cup butter, 1 cup sugar, Hi pints flour. Hi teaspoons Royal Baking Powder, 1 egg, IVi cups milk, 1 teaspoon extract nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour and powder together, add it to the butter, the milk, etc. Mix into a soft dough ; well flour the board, roll out the dough to ^i inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them. Doughnuts, 3. — % cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, Mi teaspoon grated nutmeg. Add beaten whites last, then ^d enough more flour to make a soft dough. Roll Vi inch thick, cut, and fry as directed. Doughnuts, 4. — Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, Vi cup sugar, M) teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry. German Doughnuts. — Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth ; add Vi teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, Vi cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Roy^ Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts.— 3 eggs, 1 cup sugar, 1 pint milk, Vi teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which s^on will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown.