Doughnuts

Ingredients

• 1 c. milk
• 2 tsp. salt
• 2 tbsp. butter
• 4 eggs
• 1 c. sugar
• 4 c. flour
• 4 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Method

1. 1

   Use one-eighth of the above recipe to make doughnuts.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 124. The excerpt below is the record exactly as published.

DOUGHNUTS 257 QUESTIONS 1. What effect does water have on flour? 2. What effect has fat? 3. How are crusts of a two-crust pie held together ? 4. Is there a difference in the oven temperature for pies filled with cooked and uncooked mixtures ? Why ? 5. Compare butter, Crisco, and lard as shortening in pastry. 6. What effect has temperature during mixing and before baking on the resulting pie crust ? Why is this ? 7. Why is pie crust difficult to digest ? 8. Why is it necessary to perforate crust for single-crust pie? 9. Is it necessary to butter a pie-tin? 10. Can unbaked pastry be kept over from one day to the next ? How? DOUGHNUTS A. Class Experiments. FATS. 1. Examine the following fats: butter, oleomar- garine, lard, cottonseed oil, olive oil, beef fat, Crisco, and snowdrift. Note the differences in color and odor. 2. Find the temperatures at which butter, lard, and Crisco melt. Place two tablespoons of each fat in small beakers, stand in warm water, insert a thermometer, and note the temperature at which the fat melts. 3. Put drops of olive oil and oil of peppermint on a piece of paper and warm them. How do they differ? 4. To determine the "cracking" or "burning point" of fats: 258 FOOD STUDY a. Test butter with blue litmus paper; then place about two teaspoons of butter in a small evaporating dish and heat until the first appearance of smoke. Determine the temperature of the fat. Hold a piece of moist litmus paper in the fumes. b. Repeat with lard, olive oil, and Crisco. In which fats would it be best to fry ? 5. Heat fat, lard, or Crisco to 355° R, and then determine in how many seconds a small piece of bread will brown in the fat. Repeat with the fat at 365° F., and at 385° F. What is the effect on the bread at the low temperature? Of the last two temperatures, which would be better for frying uncooked material like fritters? Material already cooked, such as croquettes ? B. MAKE DOUGHNUTS. Use one-eighth of the following recipe : 1 c. milk 2 tsp. salt 2 tbsp. butter - 4 eggs 1 c. sugar 4 c. flour 4 tsp. baking powder 1 tsp. cinnamon | tsp. nutmeg

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