Blue Ribbon and Pure Gold cook book

3. See that there is enough fat to entirely cover the food. Do not add too much food at one time, and always test fat before adding more food. 4. Drain food on soft paper. Never pile together. 5. Temperature for deep fat frying: (a) Cooked materials, as croquettes, 385-395 degrees F. If no thermometer is at hand, test fat with inch cube of bread, which should brown in 40 seconds. (b) Uncooked mixtures, as fritters and doughnuts, 360-370 degrees F. Bread test 60 seconds. (c) French fried potatoes, 395-400 degrees F. Bread test 30 seconds. Do not rely on the smoking fat as a test, as fats smoke at different temperatures. 6. In cleaning up, strain fat through cheese cloth. If fat is dark, clarify by adding thin slices of raw potato, and cooking until bubbling ceases. Strain. Wipe utensils with paper, put in pan, cover with cold water, add washing soda and let come to boil. Throw water away and wash. Doughnuts, No. 1—2 to 4 tablespoons shortening, ? cup sugar, 2 eggs, 1 cup milk, 4 teaspoon salt, 3 teaspoon Pure Gold nutmeg, about 4 cups flour, 4 teaspoons Blue Ribbon baking powder. Cream butter, add sugar, then well-beaten eggs. Measure and sift together 3 cups flour, and other dry ingredients. Add alternately with milk to first mixture. Add more flour to make a dough that is just stiff enough to handle easily. Turn on floured board, press lightly with floured hands to % inch thickness. Cut in rings, twists, or balls and fry. As doughnuts come to the top, turn at once, and keep turning frequently. They will cook in about 2 minutes. When cool, roll in powdered sugar. Doughnuts, No. 2—Use sour milk and 4 teaspoon baking soda instead of sweet milk and baking powder. Raised Doughnuts—1} cups milk, 4 yeast cake, 4} cup brown sugar, 2 eggs, } teaspoon salt, + teaspoon Pure Gold nutmeg or mace, < cup butter, about 43 cups flour. Scald milk, cool, add yeast and flour enough to make a sponge. Let rise about 3 hours in a warm place. Cream butter, sugar and spices and well-beaten eggs. Beat well, add it to yeast mixture Fritters 73 with enough flour to make a dough. Knead well; let rise overnight. In morning, knead again, let rise until double in bulk. Roll or pat dough to desired thickness, } to linch. Cut with 2 inch cutter. Let rise until double in bulk, about 45 minutes. Fry in deep fat about 4 or 5 minutes. Have fat about 350 degrees F. Raised doughnuts are usually cut with no hole in centre. Jelly Doughnuts—Use Raised Doughnuts recipe. Roll a little thinner and put 1 teaspoon of jelly or jam in centre. Shape so that this is covered. Let rise. Fry. L id FRITTERS These are composed of batters of various kinds; usually enclosing fruits or sweets of some sort, and are fried in deep fat; they are eaten hot, and some sweet sauce or sugar served with them. They should be quickly made, and thoroughly beaten. The batter should be smooth, and thick enough to cling to whatever is dipped into it. Fritter Batter, No. 1—1 cup flour, } teaspoon salt, 1 tablespoon sugar for sweet fritters, 3 cup milk or water, 1} tablespoons melted butter or olive oil, 1 egg white. Mix and sift dry ingredients; add water and beat smooth; then add shortening. Fold in stiffly beaten egg whites. Fritter Batter, No. 2—1{ cups flour, 2 teaspoons Blue Ribbon baking powder, { teaspoon salt, } cup milk, 1 egg. Mix and sift dry ingredients; add milk gradually, and egg well beaten. Fruit Fritters—Almost every kind of fruit will make fritters. If the fruit is cut up, sprinkled with sugar, and allowed to stand 2 or 3 hours before being used, the flavor is improved. A little grated lemon peel, or juice, may be added also, if desired. Then drain the fruit, dip or mix it in batter, and fry in deep fat. Apples, bananas, apricots, peaches, pears, pineapples, etc., make nice fritters in this way. Canned fruit may also be used.