Sugarines

Ingredients

• scant half pint granulated sugar
• gill and a half butter
• yolks of three eggs
• pint flour
• one grated nutmeg
• the beaten whites

Method

1. 1

   Cream the sugar and butter, add the yolks of eggs, then the flour and nutmeg.

2. 2

   Fold in the beaten whites and drop with a spoon on a greased pan, inch and a half apart.

3. 3

   Sprinkle with grated coconut or chopped almonds, and bake in a quick oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 69. The excerpt below is the record exactly as published.

Sugarines. — Cream scant half pint granulated sugar, gill and a half butter add yolks of three eggs, and when well beaten, put in pint flour, one grated nut- meg, the beaten whites, and drop with a spoon on a greased pan, inch and a half apart; sprinkle with grated cocoanut, or chopped almonds, bake in a quick « w. - oven. For Almond Sugartnes. add to above a rill of sour milk, half level teaspoon soda and half pint blanchea and chopped almonds. 86 ' CBULLERB AND DOUGHNUTS. Savoys, — Cream pint butter and one and one-third pints surjar» add gradually yolks of five eggs, prepared lemon juice of one lemon, two tablespoons rose-water and heaping quart flour, alternated with the well-beaten whites ) put into meringue bag and squeeze out in drops size of a dollar on buttered pans and and bake in a quick oven ; when cold dust with sugar. Or, use only half pint butter and three more eggs and flour enough to roll. Dust molding board with pulverized sugar, roll dough half inch thick, cut in "finders" half inch wide andf four inches long and form into rings by joining at each end and bake as cookies. Crullers and Douglmuts, These are fried by being immersed in hot fat ; either lard, clari- fled drippings of roast beef, or olive oil, (a large part of which, as sold in the market is a refined cotton-seed oil.) Better than either is beef suet, which is equally cheap and cleanly ,and more whole- some. To prepare, secure nice, whole, clean "leaves" of fat, cut up^ into small pieces and place in an iron pot which will hold ten pounds. Add a pint of water, place over a good fire and stir fre- quently, after the first hour. It will require three hours to "render" it. When done drain through a coarse cloth, press the fat out of the "cracklings,"^lace in pans or jars, cover and put in a cool place and use when wanted repeatedly. The flavor of doughnuts cooked in such fat is better than when lard is used. The dough for these usually indigestible favorites should be made as soft as can be and handle well. Boll about half an inch thick, cut in strips about a half inch wide, and cook five to eight minutes. To learn the exact time, break one open as a test. When done drain well in a skimmer as they are removed from the fire, and place in a colander op on coarse brown paper. Sprinkle with sugar while hot to make the fancy sort. Regulate the fire as evenly as possible and attend strictly to the business while frying. The use of eggs in the dough prevents the absorbtion of fat. Use an iron kettle for frying. Doughnuts are for cold weather diet and should never be cooked in warm weather. Crullers should be eaten the day after they are made. After using the fat for frying, cut a raw potato into it to clarify it, and set away until the sediment falls to the bottom and then drain into an earthen crock kept for the purpose which should always be set in a cool place, well covered. CRULLERS AND DOUGHNUTS. 87 Crullers, Six tablespoons each melted butter and sugar, six «ggd and flour to roll. Crullers. — One egg, one tablespoon melted butter, three table* spoons sugar, make very stiff with flour, roll rather thin ; they will fry very quickly ; take them from the fat well drained and dip them in «ugar. Crullers. One pound butter, one and one-half pounds powder- ed sugar, twelve eggs one teaspoon cinnamon, one-half teaspoon each nutmeg and mace, flour to make stifl* dough. Mix thoroughly, and knead until stifl* enough to roll out to a quarter inch thick cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts, or they may be shaped as in Figure 1, or given the much more elaborate shape of Figure 3. To give them the shape of Fig. 3, first cut the paste, as in Fig. 2 ; hold the first line with thumb and finger of the left hand, then with the right hand slip the second line under the first, then the third under the second, and so on until they are all slipped under ; pinch the two ends together, and the cruller will be in form of Fig 3. Buckeye Doughnuts. — Cream half pint granulated sugar and gill butter^ add two well-beaten eggs, ban pint milk, one grated nutmeg

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