Domestic science, principles and application

Method. — Put the flour, cinnamon, baking powder, and sugar into a bowl. Dissolve the soda in 1 tablespoonful of hot water. Add to the sour milk and then add till melted lard. Beat the eggs until light and add to the milk. Add the wet ingredients to the dry. Roll out to 34 inch thickness, cut, and fry in deep fat. Do not put in more than five doughnuts at a time or the fat will be cooled too greatly. Let the fat reheat between fryings. Turn the doughnuts while frying; drain on plain paper. Makes 3 dozen doughnuts. {Basis for 2 girls, \irule.) 2. Chocolate Doughnuts Method. — Chocolate doughnuts are made by adding4 tea- spoons chocolate to the preceding rule. * If sweet milk is used, use 2 teaspoons of baking powder in place of soda. FRYING UNCOOKED MIXTURES 223 3. Potato Doughnuts 1 c. mashed potatoes 3^ c. sweet milk 11^ c. sugar 2 eggs 2 tbsp. melted butter 3 c. flour 3 tsp. baking powder Nutmeg grating }/2 tsp. salt 3^ tsp. cinnamon Method. — Beat the eggs and add the sugar. Mash the potatoes and put them through a strainer; add the butter and milk and put through the strainer again. Add eggs and sugar, and then the flour to which has been added the baking powder and a pinch of salt. Roll out to 34 ii^ch thick, cut, and fry as other doughnuts. Makes 3 dozen. {Basis for 2 girls, }4 ride.) 4. Corn Fritters 1 can corn 1 c. flour 1 tsp. baking powder 2 tsp. salt 34 tsp. paprika 2 eggs Method. — Chop the corn; add dry ingredients mixed and sifted well. Then add the beaten yolks of eggs and fold in beaten whites. Fry by spoonfuls in fresh hot lard ; drain on a paper. {Basis for 2 girls, 14 rule.) 5. Com Oysters 1 c. corn 1 egg 34 c. flour Salt and pepper Method. — Cut raw corn from cobs to which add the egg well beaten. Mix flour and seasoning with this; drop by the spoonful in deep fat, or cook on a hot, well-greased griddle. They should be made about the size of large oysters. Makes 2 dozen oysters. 6. Fritter Batter 2 eggs 2 tbsp. of melted butter 1 c. flour 3^ c. cold water 1 ssp. salt 1 tsp. sugar, if for sweet fritters Method. — Stir salt in egg yolk, add butter slowly, then sugar, and when well mixed stir in the flour slowly. Then 224 DOMESTIC SCIENCE add the water a little at a time. Beat well, set aside for 2 hours, then stir in beaten whites of eggs. Batter must be thick. If not soft enough, add white of another egg. {Basis for 2 girls, 3^ rule.) Note. — Oranges, bananas, prunes, apples, and clams or oysters may be used with this batter. Frtiit. — Cut fruit in quarters, roll in powdered sugar, and dip in batter before sugar has time to dissolve. Fry like doughnuts. Roll in powdered sugar just before serving. Serve hot. For Clams or Oysters. — Use 1 tablespoon lemon juice or vinegar and use liquor of clam or oyster instead of water in the batter. 7. Swedish Timbales ^ c. flour (about) J2 c. milk 3^ tsp. salt 1 egg 1 tsp. sugar 1 tbsp. olive oil Method. — Beat the egg thoroughly and add the milk and olive oil. Sift the dry ingredients together, add the wet to the dry; beat until smooth.