Page:Browne - The Plain Sailing Cook Book.djvu/121

 

DOUGHNUTS

• MATERIALS
• 2 cups flour
• 2½ teaspoons baking-powder
• ½ teaspoon salt
• 1 egg
• ½ cup powdered sugar
• 1½ tablespoons butter
• ¼ teaspoon cinnamon
• ½ cup milk
• 2 or 3 pounds lard or similar fat

• UTENSILS
• Bowl
• Tablespoon
• Small saucepan
• Sifter
• Dover beater
• Deep iron kettle
• Bread-board
• Rolling-pin
• Doughnut-cutter
• Long-handled fork
• Colander with paper

 

DIRECTIONS

1. Beat the egg in a bowl, add the sugar, and beat again.
2. Melt the butter in a small saucepan, add it with the cinnamon to the egg and sugar, and stir well.
3. Sift the flour, baking-powder, and salt together, and add with the milk, alternately and a little at a time, to the mixture in the bowl, stirring constantly.
4. Set the bowl in the ice-box for an hour or more.
5. When ready to fry the doughnuts, put the fat in the kettle and set it over the fire.
6. Sprinkle the bread-board and rolling-pin with flour, place half the dough on the board, and roll it out into a sheet about ¼ inch thick.
7. Dip the doughnut-cutter in flour, and cut out the doughnuts from the sheet of dough.
8. Take the remaining dough from the mixing-bowl, and repeat the operation. The scraps of dough left on the board should be worked together, rolled out, and cut.

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