Rub four ounces of butter into three pounds of flour; add one pound
of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg,
grated. Whisk four eggs, and mix them gradually with a gill of yeast
and as much of a pint of new milk✪ Norwegian Doughnuts, flavored with rosewater, as will make
the flour into a soft dough. Cover warm to rise and when risen make
into balls, or into any form liked, and drop them into a saucepan of boil-
ing lard. When of a fine brown color they are done, and should be laid
before the fire on a sieve to dry. Mrs. A. Myers.
CAKES. 257
E VERY-DAY DOUGHNUTS.
To two pounds of flour add one-half pound of sugar, two ounces of
butter, two ounces of baking-powder, one pint of sweet milk and two eggs✪ Every-Day Doughnuts.
Rub butter and sugar and eggs together. Add the milk last. Sift the
baking-powder through the dry flour. Fry in a deep kettle.
Ivy White.
SOUR CREAM DOUGHNUTS.
A cupful of white sugar, two eggs, salt, lemon extract, two large
tablespoonfuls of melted butter, one cupful of sour cream and a teaspoon-
ful of soda. Take flour enough to roll out easily. Mrs. H. Payne.
WHOLE-WHEAT DOUGHNUTS.
One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of
melted butter, three teaspoonfuls of baking-powder, one-half grated nut-
meg and enough whole-wheat flour to make a dough just thick enough to
roll out. After frying roll in powdered sugar. I. W. P.
CHOCOLATE KISSES.
Use only the whites of three eggs well beaten, one pound of powdered
sugar, one cake of sweet chocolate and one teaspoonful of vanilla✪ Chocolate Kisses. Bake
in muffin pans. L. S. Brown.
ALMOND MACAROONS.
One pound of powdered sugar, one pound of almonds and the whites
of ten eggs✪ Almond Macaroons. Bake on wafers or brown paper. P. A. Thwing.
COCOANUT KISSES.
Beat the whites of two eggs with one cupful of powdered sugar and
one cupful of dessicated cocoanut✪ Cocoanut Kisses. Bake in rings or patty pans.
E. G. T.
KRULLERS.
One cupful of milk, one cupful of sugar, two eggs, one tablespoonful
of lard melted, one teaspoonful of cinnamon✪ Krullers, enough flour to make into
dough. Roll out as thin as possible and cut in strips six inches long and
one inch wide with a jagging iron or sharp knife. Fry in hot lard a very
light, delicate, brown and lay on a towel or paper to absorb the fat. Will
keep indefinitely (if under lock and key), and if placed a few minutes in
the oven taste perfectly fresh. Fine with good coffee for Sunday morn-
ing breakfast. Mrs. Celia Betts,
258 CAKES,
BIRTHDAY CAKES FOR CHILDREN.
One and one-half cups of sugar, a half-cup of butter or clarified drip-
pings, two eggs, one cup of milk, two cups flour, one teaspoon baking
powder, one-half teaspoonful of vanilla✪ Birthday Cakes for Children. Beat together the butter and sugar,
add the eggs, then the flour, baking-powder and nutmeg sifted together.
Place in small well-greased tins and just before putting into the oven drop
a few seeded raisins on top of each cake. Spread on the top a few drops
of boiled icing and on top of these some colored candies or cinnamon
drops, as they are favorites with the little folks. Aunt Mary.
BROWNIES.
(For the Little Ones.)
Page 185 · 11 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rub four ounces of butter into three pounds of flour; add one pound of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavored with rosewater, as will make the flour into a soft dough. Cover warm to rise and when risen make into balls, or into any form liked, and drop them into a saucepan of boiling lard. When of a fine brown color they are done, and should be laid before the fire on a sieve to dry. Mrs. A. Myers.
E VERY-DAY DOUGHNUTS.
To two pounds of flour add one-half pound of sugar, two ounces of butter, two ounces of baking-powder, one pint of sweet milk and two eggs. Rub butter and sugar and eggs together. Add the milk last. Sift the baking-powder through the dry flour. Fry in a deep kettle.
Ivy White. SOUR CREAM DOUGHNUTS.
A cupful of white sugar, two eggs, salt, lemon extract, two large tablespoonfuls of melted butter, one cupful of sour cream and a teaspoonful of soda. Take flour enough to roll out easily. Mrs. H. Payne.
WHOLE-WHEAT DOUGHNUTS.
One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of melted butter, three teaspoonfuls of baking-powder, one-half grated nutmeg and enough whole-wheat flour to make a dough just thick enough to roll out. After frying roll in powdered sugar. I. W. P.
CHOCOLATE KISSES.
Use only the whites of three eggs well beaten, one pound of powdered sugar, one cake of sweet chocolate and one teaspoonful of vanilla. Bake in muffin pans. L. S. Brown.
ALMOND MACAROONS.
One pound of powdered sugar, one pound of almonds and the whites of ten eggs. Bake on wafers or brown paper. P. A. Thwing.
COCOANUT KISSES.
Beat the whites of two eggs with one cupful of powdered sugar and one cupful of dessicated cocoanut. Bake in rings or patty pans.
E. G. T. KRULLERS.
One cupful of milk, one cupful of sugar, two eggs, one tablespoonful of lard melted, one teaspoonful of cinnamon, enough flour to make into dough. Roll out as thin as possible and cut in strips six inches long and one inch wide with a jagging iron or sharp knife. Fry in hot lard a very light, delicate, brown and lay on a towel or paper to absorb the fat. Will keep indefinitely (if under lock and key), and if placed a few minutes in the oven taste perfectly fresh. Fine with good coffee for Sunday morning breakfast. Mrs. Celia Betts,
BIRTHDAY CAKES FOR CHILDREN.
One and one-half cups of sugar, a half-cup of butter or clarified drippings, two eggs, one cup of milk, two cups flour, one teaspoon baking powder, one-half teaspoonful of vanilla. Beat together the butter and sugar, add the eggs, then the flour, baking-powder and nutmeg sifted together. Place in small well-greased tins and just before putting into the oven drop a few seeded raisins on top of each cake. Spread on the top a few drops of boiled icing and on top of these some colored candies or cinnamon drops, as they are favorites with the little folks. Aunt Mary.
BROWNIES.
(For the Little Ones.)
Records on this page
Molasses CookiesSour Cream DoughnutsBrownies (For the Little Ones)Whole-Wheat DoughnutsNorwegian DoughnutsEvery-Day DoughnutsChocolate KissesAlmond MacaroonsCocoanut KissesKrullersBirthday Cakes for Children