Doughnuts

Ingredients

• one cup of milk
• one cup of granulated sugar
• three eggs
• two quarts of flour
• three heaping teaspoonfuls of baking powder

Method

1. 1

   Mix milk and sugar until dissolved; beat eggs and stir in.

2. 2

   Mix flour and baking powder into a soft dough, cut into rings, and fry in very hot lard.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 106. The excerpt below is the record exactly as published.

one cup of molasses, one-half cup of butter, one teaspoonful of cinnamon, one tea- spoonful of ginger, one teaspoonful of cloves, two tea- apoonfuls of soda (in boiling water, about one cupful), two and one-half cups of flour. Add two well-beaten eggs the last thing before baking. Bake in gem tins and serve with sauce. MARSHMALLOW BASKETS. Mcrshmallow baskets will be found both toothsome and pretty. Make a rich cookie dough as follows: One The Complete Cook Book. 225 half-cupful butter, one cupful sugar, two whole eggs or four yolks, two tablespoonfuls milk, flour to roll (about two and one-half cupf uls) two even teaspoonfuls baking powder, one-half teaspoonful vanilla. If preferred sub- stitute any other desired spice or flavoring. EoU out the dough thin and cut in diamond-shaped pieces about four inches between the opposite long ends. Place a marshmallow in the center of each and fold the two op- posite long points over it and press them together. The marshmallow will swell in baking and round the joined dough. It contracts in cooling, and the dough will be left like the handle of a tiny basket. Use the same dough for the sugar fingers. Break off pieces the size of a hickory nut and roll into strips aboiit four inches long, scarcely as thick as the little finger. Boll in sugar and bake, allowing plenty of room for spreading. They look very like lady-fingers. STEAWBEERY TEIFLE. One dry sponge cake sliced ; four eggs, whites and yolks beaten separately; four cups of milk, one cup of sugar, three pints of nice fresh strawberries. Scald the milk, beat in the sugar and yolks, and cook until it be- gins to thicken — about ten minutes. Let it get cold. Cover the bottom of a glass dish with sliced cake; wet with cold custard, and strew with berries. Sprinkle with sugar, another layer of cake, and so on until the dish is nearly full. , Pour over the rest of the custard. Beat the whites to a meringue, with a rounding table- spoonful of powdered sugar, and heap on top of the dish, putting a few choice berries in the white around. Set on ice until needed. It should be eaten soon after the berries go in. SISTEE MOLLIE'S JUMBLES. One pound of butter, one pound of sugar, two pounds of flour, one-quarter cup of sour cream, one teaspoonful of salt, one teaspoonful of vanilla, three eggs. Eub butter into flour, then add sugar and other ingredients. Eoll very thin; cut in small cakes, and bake in tin papa in a quick oven. Press sugar on top side. These will keep in a small stone jar one month. 226 The Complete Cook Book. CEULLERS. Three eggs, one tablespoonful of butter, one large cupful of sugar, two-thirds cup of sweet milk, one scant teaspoonful of soda, and one heaping teaspoonful of cream of tartar. Mix soda with milk and cream of tartar with flour. Flavor with cinnamon and nutmeg, stiffen with flour and bake in hot lard. DOUGHNUTS. Mix one cup each of milk and granulated sugar into a mixing bowl, and stir till dissolved ; beat three eggs well and stir in. Take two quarts of flour and three heaping teaspoonfuls of baking powder

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