Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

The cakes are fried in hot lard. The lard should have the right degree of heat when the cakes are put in, otherwise the grease will soak into the cakes and make them unfit for use. One other point which should be watched is not to give full proof, or use too much baking powder, as the cakes would get too porous and soak in the grease. Boll out the dough into a large sheet, about half an inch thick, cut with the Doughnut cut- ter, set in cloth-lined boxes to prove ; cover, and give about three-quarter proof. Fry in hot lard. Dust with powdered sugar and cinnamon. 1024.— BERLIN PAN CAKE. BISMAEKS. Take from standard dough No. 977, and have the dough soft and smooth. Mold on the table in round one-ounce pieces, or larger. Give n little time to prove, then flatten out and put a little jam in the center. (It is not advisable to use jelly, because it runs out — becomes too soft in frying.) Pinch up the dough over the jam, set in cloth-lined boxes and let raise. Fry like the doughnuts. Dust with sugar and cinnamon when done. 1025.— VIENNA KRAPFEN. Take from the mixture No. 973. Roll out a thin sheet about one-quarter inch thick. Cut rounds with a scalloped cutter, put a dot of jam in the centre, wash the edge and put an- other piece on top; press the edges together, set in cloths, let raise and fry in hot lard. Finish like dougtanutB. 1026.— DOUGHNUTS WITH BAKING POW- DER, CRULLERS WITH BAKING POWDER. No. I. Two pounds of flour, one ounce of baking powder, four ounces of butter, six ounces of sugar, eight yolks, two whole eggs, one gill of milk, lemon extract and mace. No. II. Three pounds of flour, one and one- half ounces of baking powder, six ounces of butter, eight ounces of sugar, from six to eight eggs, one and one-half pints of mUk, flavor. No. III. Four pounds of flour, one pound of sugar, four ounces of butter, two ounces of baking powder, four eggs, one quart of milk, lemon and mace. Sift the baking powder into the flour; cream butter and sugar with the eggs, add flavor, and mix all together to a smooth dough. Cut with the doughnut cutter, or the cruller cutter, and twist them. Fry and finish like doughnuts. 1027.— BUTTERMILK DOUGHNUTS. SOUR MILK DOUGHNUTS. Prepare like the other recipes without bak- ing powder. Add for each pint of buttermilk one teaspoonful of baking soda. When using sour mUk it is often necessary to add some cream of tartar, sifted in the flour, to neutralize all of the soda. 1028.— FRENCH CRULLERS. Prepare the paste No. 105, and make like the ring fritters, see No. 693. 1029.— ENGLISH MUFFINS. ENGLISH CRUMPETS. Muffins and Crumpets are very popular in England, where they are consumed in large quantities. They are made and sold in the mufSn shops, and also peddled on the streets. Both are raised vrith yeast and baked on the griddle, or hot plate, like the wheat and buck- wheat cakes. The muffins are served hot, pulled apart in PAUL RICHARDS BOOK OF BREADS, CAKKS, PASTRIES, ICES AND SWEETMEATS. halves (not cut), and spread with butter. They are also eaten with milk or cream. The English muflSns should be about three inches in diameter and one inch thick when baked. The crumpets are about five to six inches in diameter, and about one-quarter of an inch thick. In some of the American restaurants or lunch rooms the crumpets are baked in the smaller muflSn rings, and are served as English muffins. Take two quarts of water, or use half milk, one ounce of yeast, half an ounce of salt, and a good bread flour. Make a soft dough, work it well, but make it slack like a sponge; set it about luke warm, let raise to the drop, beat it down again, and let come up half.

AI-modernized reading of the original text

The cakes are fried in hot lard. The lard should have the right degree of heat when the cakes are put in, otherwise the grease will soak into the cakes and make them unfit for use. One other point which should be watched is not to give full proof, or use too much baking powder, as the cakes would get too porous and soak in the grease. Boll out the dough into a large sheet, about half an inch thick, cut with the Doughnut cutter, set in cloth-lined boxes to prove ; cover, and give about three-quarter proof. Fry in hot lard. Dust with powdered sugar and cinnamon. 1024.— BERLIN PAN CAKE. BISMAEKS. Take from standard dough No. 977, and have the dough soft and smooth. Mold on the table in round one-ounce pieces, or larger. Give n little time to prove, then flatten out and put a little jam in the center. (It is not advisable to use jelly, because it runs out — becomes too soft in frying.) Pinch up the dough over the jam, set in cloth-lined boxes and let raise. Fry like the doughnuts. Dust with sugar and cinnamon when done. 1025.— VIENNA KRAPFEN. Take from the mixture No. 973. Roll out a thin sheet about one-quarter inch thick. Cut rounds with a scalloped cutter, put a dot of jam in the centre, wash the edge and put another piece on top; press the edges together, set in cloths, let raise and fry in hot lard. Finish like doughnuts. 1026.— DOUGHNUTS WITH BAKING POW- DER, CRULLERS WITH BAKING POWDER. No. I. Two pounds of flour, one ounce of baking powder, four ounces of butter, six ounces of sugar, eight yolks, two whole eggs, one gill of milk, lemon extract and mace. No. II. Three pounds of flour, one and onehalf ounces of baking powder, six ounces of butter, eight ounces of sugar, from six to eight eggs, one and one-half pints of mUk, flavor. No. III. Four pounds of flour, one pound of sugar, four ounces of butter, two ounces of baking powder, four eggs, one quart of milk, lemon and mace. Sift the baking powder into the flour; cream butter and sugar with the eggs, add flavor, and mix all together to a smooth dough. Cut with the doughnut cutter, or the cruller cutter, and twist them. Fry and finish like doughnuts. 1027.— BUTTERMILK DOUGHNUTS. SOUR MILK DOUGHNUTS. Prepare like the other recipes without baking powder. Add for each pint of buttermilk one teaspoonful of baking soda. When using sour mUk it is often necessary to add some cream of tartar, sifted in the flour, to neutralize all of the soda. 1028.— FRENCH CRULLERS. Prepare the paste No. 105, and make like the ring fritters, see No. 693. 1029.— ENGLISH MUFFINS. ENGLISH CRUMPETS. Muffins and Crumpets are very popular in England, where they are consumed in large quantities. They are made and sold in the mufSn shops, and also peddled on the streets. Both are raised vrith yeast and baked on the griddle, or hot plate, like the wheat and buckwheat cakes. The muffins are served hot, pulled apart in halves (not cut), and spread with butter. They are also eaten with milk or cream. The English muflSns should be about three inches in diameter and one inch thick when baked. The crumpets are about five to six inches in diameter, and about one-quarter of an inch thick. In some of the American restaurants or lunch rooms the crumpets are baked in the smaller muflSn rings, and are served as English muffins. Take two quarts of water, or use half milk, one ounce of yeast, half an ounce of salt, and a good bread flour. Make a soft dough, work it well, but make it slack like a sponge; set it about luke warm, let raise to the drop, beat it down again, and let come up half.