Doughnuts

Ingredients

• One and one-half cups of sugar
• 1 1/4 cups of milk
• 1 teaspoon melted butter
• 3 eggs
• -Not too much flour.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 57. The excerpt below is the record exactly as published.

Doughnuts and Fritters, Etc. Doughnuts or fried cakes, as some people may call them, are next to cookies, the delicious tit-bit that children and grown-ups like to be able to go to the pantry and get between meals. To cook:—The fat should be smoking hot, or the dough will absorb the grease, There should be enough fat to cover dough when first dropped in. Always use a deep pot. Only a few (about 6) should be dropped in at one time, or the fat will be cooled off, and then absorbed by the dough, which, when cooked, will make greasy doughnuts, The dough, when mixed, should be quickly rolled out, cut, and at once cooked . Turn the cakes as soon as they come to the top of the fat and often during the cooking. Too much flour makes dry, hard doughnuts. FRITTERS. Can be made from fruit, vegetables, etc., by covering them with a batter and cooking them in fat. As with doughnuts, in some receipts” the addition of baking powders makes them light and tasty. When they rise in the fat, turn them gently, which should be repeated until the fritter is finely colored. Some fritters are made by frying. Doughnuts or fritters take from 3 to 5 minutes to fry. CRULLERS. Two cups of sugar, 2 cups of sweet milk, 3 eggs, 1 cup of butter, 1 teaspoon cream of tartar, 2 teaspoons soda, flour to make dough.— Mrs. Erton W. Deeks, Elma, Ontario. DOUGHNUTS. One and one-half cups of sugar, 14% cups of milk, 1 tea- spoon melted butter, baking powder, 3 eggs, pinch of salt. -Not too much flour.

Cook this with the app: pantry check, scaling, and the assistant.