Exquisite Doughnuts

Ingredients

• One cake yeast
• 1 cup lukewarm milk
• 2 tablespoons lukewarm water
• 2y% pints sifted flour
• 2 eggs
• li/o tablespoons butter
• % cup light brown sugar
• 1/4 teaspoon salt
• % teaspoon mace

Method

1. 1

   Dissolve yeast in lukewarm water, add milk and 1 pint of flour to make a sponge.

2. 2

   Let rise for 1 hour and 20 minutes.

3. 3

   Add butter, sugar, salt, mace, beaten eggs, and remaining flour to make a soft dough.

4. 4

   Knead, let rise again until light, roll out, cut with a doughnut cutter, let rise again, then fry in deep boiling fat.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 36. The excerpt below is the record exactly as published.

1 teaspoon salt, 2 tablespoons lard, 3 pints sifted flour. Sift flour in bowl, make well in center, add salt, sugar and lard, and then stir in the milk in which the yeast has been thoroughly dissolved. Knead well. Cover carefully and set to rise in a warm place, free from draft, for about an hour and 10 or 15 minutes. Then form into oblong rolls and place in pan, touching the sides of each roll with a little melted butter. Let rise for about J/2 an hour in a warm place. Bake in a good oven for 20 minutes. The whole process should take about 2 hours. Just as good re- sults can be had by using 1 cake of yeast and allowing another hour or so in the rising. This makes 2% dozen rolls. BEATEN BISCUIT. One pound flour, 2% ounces lard, V-/2 gills water, salt- spoon salt ; make stiff ; beat or roll through biscuit mill until soft and pliable. — Mrs. J. D. Rose. 82 BREADS DELICIOUS MILK BISCUIT. One quart sifted flour, Vo teaspoon salt, 2 rounding table- spoons Snowdrift, sweet milk to make a soft dough (about 1% cups), 2 rounding teaspoons baking powder. Sift flour, salt and baking powder together, rub in shortening with tips of fingers, add milk, mixing with wooden spoon. Turn out on floured board, and handle only enough to roll and cut out. The dough will be very soft and light. Bake quickly in hot oven. These biscuits are delicious and digestible. The secret of good biscuits is in having the dough very soft and not handling. POTATO BISCUIT. One quart flour, 1 teaspoon baking powder, 3 ounces lard as for powder biscuit, add 2-3 pint sweet potatoes steamed done, 3 ounces butter, 1 tablespoon sugar. Cream potatoes, butter and sugar very light and add to flour (after it has been sifted with powder and lard rubbed in). Mix with sweet milk and bake in quick oven. Serve hot. — Mrs. Zolli- coffer. DEVILED BISCUIT. One tablespoon of grated cheese, 1 of dry mustard, 1 of butter, 3/o teaspoon of salt, ^ teaspoon of red pepper, 2 tablespoons of milk. Mix well and spread lightly over half dozen soda crackers ; toast and serve hot. — Mrs. Zollic offer. viny's maple biscuits. One light quart of flour, 3 medium-size Irish potatoes boiled and mashed, large tablespoon of butter, 1 teaspoon of sugar, 2 eggs well beaten, little salt, !/o cake of Fleischmann's yeast dissolved in small cup of tepid water. Make up 4 hours before needed and let rise; i/o hour before meal roll out, cut and let rise again. Bake quickly. — Mrs. C. M. Cooper. BKEADS 83 MADISON BISCUIT. To 1 quart flour add 2 eggs, 1 tablespoon butter, 1 of sugar, 2 of yeast and 1 of sweet milk ; make into batter nearly as thin as for waffles and let rise; when light add flour enough to roll; cut with biscuit cutter, and let rise again before baking. — Mrs. J. D. Rose. QUICK BOLLS. One cup sweet milk, 1 tablespoon butter or lard, 1 full teaspoon sugar, scant teaspoon salt; scald together until but- ter melts; set off until milk warm; then put in 1 cake Fleischmann's yeast ; when dissolved make up 3 cups flour ; knead well and make into small rolls ; let rise 2 hours ; then bake. — Mrs. Cora Phelps. EXQUISITE DOUGHNUTS. One cake yeast, 1 cup lukewarm milk, 2 tablespoons luke- warm water, 2y% pints sifted flour, 2 eggs, li/o tablespoons butter, % cup light brown sugar, *4 teaspoon salt, % tea- spoon ma

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