Drop Doughnuts

Ingredients

• one pint of flour
• two teaspoons of baking powder
• one-half teaspoon of salt
• one-half cup of sugar
• one beaten egg
• one-half cup of milk
• Flavor with cinnamon or nutmeg.

Method

1. 1

   Sift together flour, baking powder, and salt.

2. 2

   Add sugar, spice, beaten egg, and milk to make a soft dough.

3. 3

   Drop by teaspoonfuls into hot fat and fry.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 17. The excerpt below is the record exactly as published.

Drop Doughnuts. Sift together one pint of flour, two teaspoons of bak- ing powder, one-half teaspoon of salt. Add one-half cup of sugar, a little spice, and mix into a soft dough with one beaten egg and one-half cup of milk. Flavor with cinnamon or nutmeg. Drop by teaspoonfuls into hot fat and fry as usual. This quantity should make about two dozen balls. Shortcake. Sift together one pint of flour, three teaspoons of baking powder, and one-half teaspoon of salt. Rub in one-fourth cup of butter. Mix into a soft dough with about two-thirds cup of sweet milk. Divide into two parts, roll each to fit the pan, put in one, brush with melted butter, and place the other on top, or bake in two pans if liked more crusty. If to be baked in a square pan, with a knife dipped in melted butter carefully cut across the cake twice each way, dividing it into nine portions. When baked each division should separate readily. Bake twenty minutes or more. Quick Doughs. 37 Individual shortcakes are made by cutting like biscuits and putting together with butter between. Scones. Make a rich biscuit dough. Roll out to fit a round tin. After the dough is in the pan divide in quarters, cutting almost through it. Glaze with yolk of egg and sugar. Apple Dumplings. Roll biscuit or shortcake dough till one -half inch thick, or divide in six portions, and pat each into a round shape. In each fold an apple cored and pared. Steam or bake forty-five minutes, or till the apples are soft. Other fruits can be substituted for apples. Prune Loaf. One-half poured of prunes; wash, soak, cook in little water until tender enough to remove the stones. Cut each prune into quarters and add one-half cup of sugar. Make dough as for baking-powder biscuits; roll out thin and so that the length is twice the breadth. Spread the prunes over this, keeping within an inch of the edges. Roll like jelly cake, pressing the ends firmly so that the fruit cannot escape. Place the roll in one side of a granite pan, pour over and around it one-half cup of sugar, a pint of hot water, and a tablespoon of butter. Bake, basting frequently and watching closely to prevent burning. Add more water as needed. Serve with its own sauce or with the addition of cream. Any fruit may be substituted for the prunes. This may be cut in slices, like the Swedish rolls, before baking when time is limited. 38 Home Science Cook Book. Surprise Rolls. Make a shortcake dough. Mince cooked chicken and season highly, mix with a thick white sauce ; form in small finger-sized rolls. Wrap each with a thin layer of dough ; bake in hot oven ; serve hot or cold. Brown Bread. Sift together one pint of corn-meal, one pint of rye or entire wheat, or one cup of rye and one cup of white flour, one teaspoon of salt, and two teaspoons of soda ; then mix with one pint of sour milk and one cup of molasses and add a little water if too stiff. Grease coffee or baking-powder cans, fill them about half full with the batter, cover, and steam three hours or longer. Corn Cake. Sift together three-quarters cup each of corn-meal and flour, one-half teaspoon each of salt and soda, and one tablespoon of sugar. Mix with one beaten egg and one cup thick sour milk. Bake about thirty min- utes in one pan, or less time in muffin pans. Corn Dodgers. Scald corn-meal with an equal bulk of boiling water, salt slightly, and spread in a thin layer in a \vell- buttered shallow pan. Put bits of butter on top, and bake for half an hour or more. Scalded Corn Cake. Scald one cup of corn-meal with one cup of boiling milk or water, spread one tablespoon of melted butter over the top, and leave over night. Then mix with one tablespoon of sugar, two beaten eggs, three- Quick Doughs. 39 fourths cup of thick sour milk, and sift in one cup of flour with one-half teaspoon of salt and one-half tea- spoon of soda. Bake in muffin pans or in a thin sheet for half an hour. Southern Corn Bread. Mix one and three-fourths cups of white corn-meal, one-half teaspoon of soda, one-half teaspoon of salt, one egg, one cup of buttermilk, and two tablespoons of melted butter. Pour in a hot greased pan, and cook in moderate oven for thirty minutes, or until a rich brown. Oatmeal Gems. Pour one cup of boiling water over one cup of oat- meal, or any of the steam-cooked cereals, and let it stand over night. Mix one cup of bread flour, two level teaspoons of baking powder, and one-half teaspoon of salt, and in the morning add this to the soaked meal. Add milk enough to make a batter stiff enough to drop from the spoon. Bake in hot buttered gem pans about twenty minutes. Egg Bread, Batter Bread, and Spoon Bread. One of the delicious things in Southern cookery is known by these names in different sections of the South. It offers a method of using left-overs in the line of rice, grits, and cereals. Scald a cup of white corn-meal with one cup of boiling water. Add half a teaspoon of salt, a cup of cooked rice, grits, or any other cereal, three eggs well beaten, two teaspoons of baking powder

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