The Pattern cook-book

Some cooks divide the dough into two parts, lay one half in the baking-tin, spread it lightly with butter, and then place the other half on the top ; the cake is then baked, and when taken from the oven the two portions separate easily, thus requiring no cutting. The butter forms a very thin coat, through which the butter and berry juice afterwards applied cannot pass ; and for this reason many prefer the former method, which presents a soft surface that receives the seasoning admirably. Peaches, oranges and apricots make delicious shortcakes. DOUGHNUTS. (SOUR MILK.) Two cupfuls of sugar. Two cupfuls of sour milk. Eight table-spoonfuls of melted butter. Four eggs. One tea-spoonful of salt. Two tea-spoonfuls of soda. Two tea-spoonfuls of cream of tartar. Flour to thicken. Add the salt and sugar to the milk, and then the soda, dissolved in a little cold water. Sift a little flour, stir into it the cream of tartar, and add this to the milk ; then stir in the melted butter, and the eggs, well beaten. Add only enough flour to admit of rolling out the dough. Turn the dough on a floured bread-board, and let it stand fifteen minutes before cutting out. Roll it half an inch thick, cut out with a doughnut cutter, and drop the cakes into very hot fat. When they are brown on one side turn them with a spoon and brown them on the other side ; then take them out with a skimmer. Do not pierce the doughnuts with a fork, as that allows the steam inside to escape and renders them heavy. When cold roll the doughnuts in pulverized sugar. DOUGHNUTS. (SWEET MILK.) Two eggs. One cupful of sugar. One cupful of milk. Flour to thicken. One table-spoonful of butter. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One tea-spoonful of nutmeg. Rub the butter and sugar together, and add the beaten eggs, salt and milk. Stir the powder in a little of the flour, and add this to the mixture, together with the dough and just enough more flour to admit of rolling out. The softer the dough is made the lighter and more tender will be the doughnuts when cooked. Fry in veryhot fat as above ; and when the cakes are cold, roll them in sugar. RAISED DOUGHNUTS. The following is a very reliable recipe : One pint of milk. Two cupfuls of sugar. One cupful of yeast, or one cake. One-half cupful of lard. One-half cupful of butter. Three eggs. One tea-spoonful of salt. One tea-spoonful of nutmeg. Flour. Soak the compressed yeast (if used ) in half a cupful of water, then add the milk, and flour enough to make a thick batter, and set it in a warm place to rise. When light, add the other ingredients, and knead the same as bread, adding flour to make a dough. Set the dough to rise, and when light roll it out half an inch thick, cut out with a doughnut-cutter, and leave the doughnuts in a warm place to rise. As soon as they are perfectly light fry them in hot fat. In making these doughnuLS set the sponge about three o'clock in the afternoon, knead it at night the same as bread, and mold and cut out on the following morning. In tbi^ way the time of rising does not interfere with other and is not hurried. It is best to scald and co * 'Ik