Buckeye cookery

_ Put in a pint of water, and after the first hour stir frequently ; it takes about three hours with a good heat to render it. Drain _ through a coarse towel, and if the suet is good it will require but little squeezing, and leave but little scrap or cracklings. Put to - cool in pans or jars, and you have an element into which, when well heated, you can drop the twisted goodies, with the assurance that they will not only be ‘done brown,” but that they will emerge with _a flavor and grain that will commend them to the favor of an epi- eure. Doughnuts thus cooked are more digestible and of better | flavor than if cooked in lard, and the most fastidious will not need to peel them before eating. Make the dough as soft as it can be handled; if cut about half an inch thick, five to eight minutes will — os be. time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place inacolander. The — use of eggs prevents the dough from absorbing the fat. Doughnuts’ ‘ : oe should be watched closely while frying, 2 and the fire must be re ve CRULLERS AND DOUGHNUTS. Rene, 95 san "Beas vary carshal. When you have finished fina cut a potato — in slices and put in the fat to clarify it, place the kettle away until the fat “settles,” strain into an earthen pot kept for this purpose, _ and set in a cool place. The sediment remaining in the bottom of — the kettle may be used for soap-grease. Fry in an iron kettle, the. common skillet being too shallow for the purpose. Do not eat Res doughnuts between April and November. Crullers are better the — day after they are made. If lard is not fresh and sweet, slicea raw ; potato, and fry before putting in the cakes. ! CRULLERS. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping . table-spoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat eggs, sugar and butter together, add milk, spices and flour; Pe another cup flour on molding-board, turn the dough out on it, and — knead until stiff enough to roll out toa quarter inch thick; cut _ ¥ squares, make three or four long incisions in each square, lift _ by taking alternate strips between the finger and thumb, orp into hot lard, and cook like doughnuts. —Mrs. A. F. Ziegler, Con — lumbus; , Ei : ; FRIED CAKES. ) One coffee-cup of not too thick sour cream, or one of sour milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one small tea-spoon soda dissolved; — mix soft.—Mrs. 8. Watson, re a Corn Mra Dovucunuts. A tea-cup and a half boiling milk poured over two tea-cups meal: when cool add two cups flour, one of butter, one and one-half fae ; sugar, three eggs; flavor with nutmeg or cinnamon; let rise till very light; roll about half an inch oe cut in diamond _Bhape, |. Bed boil i in hot lard. Shee CREAM DOUGHNUTS. r Beat one cup each of sour cream and sugar and two eggs to- ther, add level ae soda, a little salt, and flour enough to” | Doce ‘ 1 Fig One egg, a , cup rich milk, a cup sugar, three ate flour, three tea-spoons baking powder, (or one and a half measures Horsford’s — - Bread Preparation). These are made richer by adding one egg, and one tea-spoon butter.—Mrs. Jenks, NortH STAR Dovennuts. One and a half cups sugar, one of sour milk, half cup butter, . one eggs, a level tea-spoon soda, spice to taste, and flour to roll.— Mrs. A. " Palmes,