Evening Republican, Volume 18, Number 76, Rensselaer, Jasper County, 30 March 1914 — HIS MOTHER’S COOKING [ARTICLE]

HIS MOTHER’S COOKING

SAVOR OF HER DOUGHNUTS LINGERS IN MAN'B MEMORY. • ”■ ft Here Are Some Recipes for Housewife Willing to Admit That Her Method of Malting Delicacies 1 Can Be improved On. “My mother used to make doughnut* that were worth while,” remarked a man the other .day; “not a sign of a hole in them. She cut out a long strip of dough, brought the ends around together, gave the cake a twist clear around and then dropped in into th» lard. My! That was a great deal better than any fried hole I have ever eaten since. She used to say that thei frying was the most Important You; must not have the lard too hot, or the; doughnuts will brown on the outsidet before they are fully cooked through. On the other hand, the lard must be, hot enough so that when you have puti them in the fat they will sink to the bottom and then rise quickly to thetop. If possible, buy the real New Orleans molasses. It will give a fully rich, light color to the dough-i nuts. Here is her recipe: “One cup of sour milk, one-half cup* of New Orleans molasses, one even teaspoonful of ginger, one teaspoonful of! salt, one teaspoonful of soda, one egg,, four cups of flour and a dash of nutmeg.” .. - Another doughnut expert says that; they will be much lighter if you put a teaspoonful of vinegar into the grease in which you fry them. They will not then soak up the grease, or they may be prevented from soaking up thei grease by glazing the dough with the white of an egg before cutting. Recipe No. 2. —Take one egg, onecup of sugar, one cup of real sour milk foamed with a level teaspoonful! of soda, a pinch of salt and flour enough to roll soft. Flavor with lemonor vanilla. Recipe No. 3. —Two cups of mashed! potatoes, a piece of butter the size of a walnut, three eggs, one cup of sweet milk, one cup of sugar. Mix quite stiff and add three teaspoonfuls of bakingpowder, a dash of salt and half a nutmeg. Raised Doughnuts.—When making bread it is easy to put some dough; aside to be made into doughnuts, for raised doughnuts are very good. To three cups of bread dough add onefourth cup of butter, one cup of sugar, two eggs and one-fourth teaspoonful of cinnamon or nutmeg. Mix thoroughly with the hands, let rise until doubled in bulk, then roll into a thin sheet, cut into rings, let stand until doubled in bulk again and fry in deep fat. Drain on soft paper and roll in sifted, powdered sugar. Crullers. —One-half cup of butter, two and a half cups of sugar, one cup of sour milk, four eggs, one teaspoonful of soda, one teaspoonful of nutmeg, one teaspoonful of cinnamon andflour. Cream the butter and sugar, add the eggs, beaten separately, and stir in the other ingredients and enough flour to make a soft dough. Roll out thin and fry in hot lard. The fat should be of a temperature to cook the crullers brown in about a minute’s time. Sift powdered’sugar over them while they are hot.