Success in making good fried cakes depends much on the cooking as well as on the mixing. In the first place there should be boiling lard enough to free them from the bottom of the pot, so that they swim on the top, and the lard should never be so hot as to smoke, or so cool as not to be to the boiling point ; if it is, they will soak grease, and are spoiled. If it is at the right heat, the doughnut will in about lo mins, be of a delicate brown outside and nicely cooked inside. Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. . They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat, and drain them until they cease dripping. Cakes fried iii this way, if shortened with butter, are less likely to absorb fat than those shortened with lard. After fat has been used for frying doughnuts it should be set away to cool, when the sediment will sink and the lard may be removed in a clean cake. If very much scorched, clarify by boiling a few slices of raw potatoes in the lard. Never attempt to fry but a few doughnuts at a time, so that they can be easily turned. A mixture, two-thirds lard and one- third suet, is a wholesome fat for frying doughnuts, and less likely to soak the cake. HUCKLEBERRY GRIDDLE CAKES. 1 pint of milk. 2 teaspoonfnls baking powder. 2 eggs. ^ pint of huckleberries I tablespoonful brown sugar. I teaspoonful salt, li pints flour✪ Huckleberry Griddle Cakes. Sift flour, salt, sugar, and powder ; add well-beaten eggs, milk, and huckleberries. Mix into batter. Have griddle hot enough to form crust as soon as batter touches it. In order to prevent juice escaping from berries, turn quickly and form crust on other side of cake. Turn once more on each side to complete baking. Mi.ss Jessie Stewart, Woodbridge, N.J., U.S A. 132 BLACKBERRY GRIDDLE CAKES. Proceed as directed for “ Huckleberry Griddle Cakes,” using blackberries instead of huckleberries. Miss J. Stewart, VVoodbridge, N J., U.S.A. INDIAN GRIDDLE CAKES. f quart corn-meal. ^ quart flour. I teaspoonful brown sugar. ^ teaspoonful salt. 2 eggs. 1 pint milk. 2 large teaspoonfuls baking powder✪ Indian Griddle Cakes. Sift corn-meal, flour, salt, sugar, and powder; add well- beaten eggs and milk. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Miss Marjory Stewart, Woodbridge, New Jersey, U.S.A. IRRESISTIBLE CAKE. I egg. Its weight in butter, sugar, flour, and rice- flour. I tablespoonful milk. I teaspoonful baking powder✪ Irresistible Cake. Beat butter and sugar together, then add flour, rice-flour, and the egg well beaten, then the tablespoonful of milk, then the baking powder in a little milk. Beat all well together and put on 2 well-buttered dinner plates. Put in a good hot oven and bake for about 20 minutes. Lemon Cheese to be put between above cakes. Mrs Grieve, Coillesdene, Portobello. LEMON FINGERS. 6 ozs. flour. 3 ozs. butter. I lb. castor sugar. ^ teaspoonful soda. 4 teaspoonful cream of tartar. I egg. I lemon. A little milk.✪ Lemon Fingers Mix flour, butter, and sugar until like breadcrumbs, then add soda and tartar, grated rind of lemon, and i teaspoonful of juice ; beat egg, add the milk, and mix. Pour into buttered tin and bake in hot oven for | hour. Ice with water icing, half pink and other half white, after cutting cake in fingers.

AI-modernized reading of the original text

Success in making good fried cakes depends much on the cooking as well as on the mixing. In the first place there should be boiling lard enough to free them from the bottom of the pot, so that they swim on the top, and the lard should never be so hot as to smoke, or so cool as not to be to the boiling point ; if it is, they will soak grease, and are spoiled. If it is at the right heat, the doughnut will in about 10 mins, be of a delicate brown outside and nicely cooked inside. Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. . They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat, and drain them until they cease dripping. Cakes fried iii this way, if shortened with butter, are less likely to absorb fat than those shortened with lard. After fat has been used for frying doughnuts it should be set away to cool, when the sediment will sink and the lard may be removed in a clean cake. If very much scorched, clarify by boiling a few slices of raw potatoes in the lard. Never attempt to fry but a few doughnuts at a time, so that they can be easily turned. A mixture, two-thirds lard and onethird suet, is a wholesome fat for frying doughnuts, and less likely to soak the cake. HUCKLEBERRY GRIDDLE CAKES. 1 pint of milk. 2 teaspoonfuls baking powder. 2 eggs. ^ pint of huckleberries I tablespoonful brown sugar. I teaspoonful salt, li pints flour. Sift flour, salt, sugar, and powder ; add well-beaten eggs, milk, and huckleberries. Mix into batter. Have griddle hot enough to form crust as soon as batter touches it. In order to prevent juice escaping from berries, turn quickly and form crust on other side of cake. Turn once more on each side to complete baking. Mi.ss Jessie Stewart, Woodbridge, N.J., U.S A. BLACKBERRY GRIDDLE CAKES. Proceed as directed for “ Huckleberry Griddle Cakes,” using blackberries instead of huckleberries. Miss J. Stewart, VVoodbridge, N J., U.S.A. INDIAN GRIDDLE CAKES. f quart corn-meal. ^ quart flour. I teaspoonful brown sugar. ^ teaspoonful salt. 2 eggs. 1 pint milk. 2 large teaspoonfuls baking powder. Sift corn-meal, flour, salt, sugar, and powder; add wellbeaten eggs and milk. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Miss Marjory Stewart, Woodbridge, New Jersey, U.S.A. IRRESISTIBLE CAKE. I egg. Its weight in butter, sugar, flour, and rice- flour. I tablespoonful milk. I teaspoonful baking powder. Beat butter and sugar together, then add flour, rice-flour, and the egg well beaten, then the tablespoonful of milk, then the baking powder in a little milk. Beat all well together and put on 2 well-buttered dinner plates. Put in a good hot oven and bake for about 20 minutes. Lemon Cheese to be put between above cakes. Mrs Grieve, Coillesdene, Portobello. LEMON FINGERS. 6 ozs. flour. 3 ozs. butter. I lb. castor sugar. ^ teaspoonful soda. 4 teaspoonful cream of tartar. I egg. I lemon. A little milk. Mix flour, butter, and sugar until like breadcrumbs, then add soda and tartar, grated rind of lemon, and i teaspoonful of juice ; beat egg, add the milk, and mix. Pour into buttered tin and bake in hot oven for | hour. Ice with water icing, half pink and other half white, after cutting cake in fingers.

Records on this page

Huckleberry Griddle CakesIndian Griddle CakesIrresistible CakeLemon Fingers

The St. Mungo cookery book