Cooking for profit

Take the dough from the breakfast rolls, say at 9 in the morning, in Winter. In Summer the dough worked up at mid-day will do. Mix in the ingredients, let stand half an hour Work up stiff with flour sufficient, and set to rise about 4 hours. Then knead, and roll it out to a sheet. Brush over the whole sheet of dough with a very little melted lard. Cut out with a large biscuit cutler and cut the middle out with a small one. This makes rings, which must be set to rise on greased pans about -^ hour, then dropped in hot lard. Sift sugar over when done. They cook ni about 5 minutes. Cost of material — dough 5, sugar and lard 5, lard to fry 8; 18 cents for about 270— Bread Doughnuts. Only plain dough, or French roll dough. Cut out biscuit shapes, let rise, and fry. These are very often found at railroad lunch stands; nearly as cheap as bread and butter, and very saleable. 271— Bismarcks. ISort of doughnut with stewed fruit inside. 4 cups light dough — 2 pounds. 1 bastingspoon molasses. 1 bastingspoon sugar. 1 egg. 1 bastingspoon melted lard. ^ cup stewed apple or other fruit . Lard to fry. Put the light dough in a pan with all the other ingredients except the fruit, and work them together, and let stand •^ hour. Then add flour sufficient to make a soft dough of it and set it to rise about 4 hours. Then roll it out to a very thin sheet and brush over with water. Put a teaspoonful of fruit at the right distances apart on one half of it, fold the other half over and cut with a large biscuit cutter so that the inclosed spots of fruit will be in the middle. Rise on pans like rolls nearly an hour, then drop in hot lard and fry to a fine brown color. Cost of material — dough 5, molasses and sugar 3, egg 2, stewed fruit 3, flour 2; lard to fry 8; 23 cents for 20. Note — The mixture of molasses and sugar makes a better color on the doughnut than sugar alone. Always, when making any kind of fried cake take care to have the sugar dissolved before it goes into the flour, lor mixing dry sugar in is one of the main causes of such things soaking up grease. It is an improvement to dredge them with powdered sugar when done. 272— Fried Pies. A very good and saleable sort is precisely like Bismarcks except the shape. Cut out largv flats, wet the edge, put a spoonful of fruit in the middle and double the side over like any other sort of turnover. Rise an hour and fry. Another sort of fried pie is made of common covered pic paste, in shape like a turnover, with a little fruit inside. Close the edges well. Fry as soon as made, light colored, in hot lard. The others are a kind of fried bread and light. These are fried pie paste, yelluw and crisp. 273— Scotch Seed Cake. Takes five hours time to make, raise, and bake, using dough to begin with. 2 pounds light-bread dough — 5 cupSb 12 ounces sugar — IJ cups. 12 ounces of butter — 1^ cups. 4 eggs. 1 teaspoon caraway seeds. 8 ounces flour — 2 cups. Weigh out the dough at 7 in the morning. Set it with the butter and sugar in a warm place. At about 9 work all together and beat in the eggs one at a time, and add the carraway. Give it another half hour to stand and become smooth, then add the flour and give the whole ten minutes beating. It makes a stiff batter — not dough.