Doughnuts

Ingredients

• 3 eggs
• 1/2 cupful sugar
• 1/2 cupful sweet milk
• 1 tablespoonful shortening
• 2 tablespoonfuls good baking powder
• Flour enough to make soft batter

Method

1. 1

   Beat the eggs and sugar to a light cream; then put in the shortening, milk, baking powder and flour together.

2. 2

   Have the lard boiling before putting in the doughnuts and keep it boiling all the time.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 136. The excerpt below is the record exactly as published.

s 1 cupful sugar 1 teaspoonful of soda in 2 cupfuls molasses Vz cupful water 2 cupfuls butter 1 heaping tablespoonful Flour to make stiff dough ginger Roll the dough, cut and bake in a quick oven. Soft Ginger Snaps 4 eggs (beaten separately) 1 tablespoonful ginger 4 teacupfuls flour 1 teaspoonful soda 1 teacupful butter 2 teaspoonfuls baking 1 teacupful sugar powder 1 teacupful molasses Beat the eggs separately, stir soda into the molas- ses, or use baking powder sifted into flour. Almond Macaroons, No. 1 V2 lb shelled almonds 8 tablespoonfuls pulverized M lb butter sugar 3 eggs (whites) 1 large tablespoonful mixed 1 wineglassful rose water mace and cinnamon Blanch and beat the almonds the day before they are needed. Beat and sift the spice. Beat the eggs stiff; add the sugar by degrees; beat hard; add the spices, dissolved in rose water, then the almonds. If too soft, add a few more almonds. Make into small balls, flatten slightly, and bake on buttered paper, or in little crimped papers. To make these, use a round piece of white paper, four inches in diam.eter, and crimp the edges with a knife. Do not have the oven too hot. Place the cakes two inches apart, as they spread. Cocoanut may be substituted for almonds. THE NEW ANNIE DENNIS COOK BOOK 263 Almond Macaroons, No. 2 2 eggs (whites) % K) sweet almonds (shelled) 1 coffee cupful white sugar Blanch the almonds, and pound them to a paste; add the sugar and the well beaten whites of eggs. Work the mixture together with the back of a spoon. Then roll with the hands into balls the size of a nut- meg; flatten slightly, dust fine sugar over the top, and lay them on a piece of writing paper at least an inch apart. Bake in a warm oven a light brown. Chocolate may be substituted for the almonds. Delicious Almond Cake 1 lb almonds, blanched and 6 eggs (whites) chopped fine 1 lemon (grated rmd) Mix all together until quite stiff; roll moderately thin, using as little flour as possible ; cut in the shape of stars, and bake in a very slow oven. Delicious Cookies 1 cupful thick cream 1 teaspoonful soda 1 heaping cupful sugar A little nutmeg 1^ cupful melted butter Flour to make stiff dough 1 egg Bake quick, but do not brown them too much. Add half a cupful of caraway seed if liked. Savory Cakes of Olden Times 1 lb white sugar (powdered) 1 lb sifted flour 1 lemon (grated rind and 2 tablespoonfuls coriander half the juice) seed 8 eggs Beat the eggs to a froth separately ; then mix to- gether, add powdered sugar stirred in gradually. Beat the whole ten minutes, add the grated lemon rind and half the juice, the sifted flour and the coriander seed. Drop this mixture by the large spoonful, several inches apart, on buttered baking plates, sift white sugar over them and bake immediately in a quick, hot oven. These cakes make a delicious addition to the afternoon tea table. 264 THE NEW ANNIE DENNIS COOK BOOK Lemon Snaps 2-3 cupful butter 1 coffee cup sugar V2 teaspoonful soda in 1 teaspoonful lemon flavor- 1 tablespoonful warm water ing- Flour enoug^h to roll thin CruDers, No. 1 3 pints sifted flour 1 heaping teacupful sugar 1 scant teaspoonful salt 1 scant tablespoonful lard 2 teacupfuls buttermilk 1 teaspoonful baking soda Crullers, No. 2 4 eggs Flour enough to make fairly 2^/^ cupfuls sugar stiff dough 1 cupful sweet milk 2 teaspoonfuls baking 1 tablespoonful butter powder V2 nutmeg Sift the baking powder and mix well with the flour. Use an ordinary biscuit cutter and a small tin box to cut the center. The secret is more in the frying than one would suppose. There must be plenty of good sweet lard in the pot. The lard must be smoking hot when you drop the cakes in, and kept at the same heat. Doughnuts 3 eggs 2 tablespoonfuls good bak- V2 cupful sugar ing powder V2 cupful sweet milk Flour enough to make soft 1 tablespoonful shortening

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