The school kitchen textbook

If too great a proportion of soda be used, more than can be neutralized, doughnuts will soak the fat. It is not extravagant to use eggs in doughnuts, as the albumin in the FRYING DOUGHS 251 eggs harden quickly, and helps to keep out the fat, and thus makes them more wholesome. Drop cakes, or fried muffins, are mixed soft, and dropped from a spoon into the fat, and shape themselves in cooking. They will also turn over when half done. Doughnuts are mixed stiff, rolled and cut into different shapes, and must be turned over in the fat. After every frying, as soon as the fat is slightly cooled, strain it through a fine cloth into a pail. Never set it away to harden in the frying kettle without straining it, for the flour or crumbs which settle on the bottom will burn easily when it is heated again, and will adhere to anything that may be fried in it. Recipe, No. 172. Fried Rye Muffins 1 c. rye meal. I tsp. salt. f c. flour. 1 egg. 2 tsp. baking powder. 1 c. milk. 1 tbsp. sugar. Mix the dry ingredients thoroughly, beat the egg, add the milk, stir this into the dry mixture. Take up one half tablespoon on the end of a spoon, and with a knife scrape it into the hot fat. When browned try them with a fork; if the dough does not stick they are done. Recipe, No. 173. Doughnuts 1 pt. flour. ^ tsp. cinnamon. I c. sugar. ^ to f e. milk. 1 tsp. salt. 1 egg. 2 tsp. baking powder. 1 tsp. butter (melted). Mix in the order given ; add one half cup of milk to the beaten egg, and use enough more milk to make the dough as soft as can be handled. Take a small portion at a time, roll out one third inch thick, and cut with a ring cutter. Put the scraps with another portion and roll again. When all are rolled, fry in deep hot fat. Turn when brown, and when done drain on paper or in a colander, Recipe, No. 174. Fritters Make a batter with the beaten yolk of one egg, one fourth cup milk, one half teaspoon salt, and one half teaspoon sugar, and flour to make almost a drop batter. Let it stand twenty minutes, add beaten white, and more flour if needed. It is better to make it too stiff at first, for the fruit juices or other liquids thin it more or less. Dip any large portion of fruit or cooked vegetable, or meat, or tripe, into the batter and when coated drop it into hot deep fat. Any small or chopped portions may be stirred in and dropped from a teaspoon. LESSON XVIII REVIEW OF DOUGHS Recipe, No. 175. Yeast 1 large potato. 1^ tsp. sugar. 1 tbsp. hops (loose). 1^ tsp. salt. 1 pt. boiling water. i tsp. ginger. 1| tbsp. flour. ^ yeast cake or ^ c. yeast. Wash, pare, and soak the potato. Steep the hops in the water. Mix the flour, sugar, ginger, and salt in a large bowl. Grate the potato into the flour mixture. Let the hop water boil briskly for one minute, strain it over the potato, and mix quickly. If it does not thicken like starch place it over the fire for a few moments. If too thick add boiling water till thick as cream. When lukewarm or at 70° Fah. add the yeast. Raise in a warm place until frothy. Beat it down every half hour. Bottle and keep cool. Recipe, No. 176. Sour Milk Doughnuts 1| c. sour milk. 1 tsp. soda. I c. thick sour cream. 1 tsp. salt. 1 c. powdered sugar. | tsp. cinnamon, scant. 2 eggs. 6 to 8 e. flour.