RUSKS, DOUGHNUTS AND WAFFLES
MISS LESTER’S TEA RUSK
One quart of flour, one half pint of milk, one quarter of a pound of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to rise, and then make up into rusks; bake on buttered tins when light, and serve hot.
DOUGHNUTS WITHOUT YEAST
Half a pound of butter, a pint of sour milk or buttermilk, three quarters of a pound of sugar, a small teaspoonful of saleratus dissolved in a little hot water, two well beaten eggs, and as much flour as will make a smooth dough; flavor with half a teaspoonful of lemon extract and half a nutmeg grated; rub a little flour over a breadboard or table, roll the dough to a quarter of an inch in thickness, cut it in squares, or diamonds, or round cakes, and fry in boiling lard as directed. These cakes may be made in rings and fried.
SOUR-MILK DOUGHNUTS WITHOUT YEAST
Take a quart of flour, three eggs, three-fourths of a pound of sugar, and half a cup of shortening; add a teaspoonful of soda, and mix to a soft dough with buttermilk. Roll out, cut them, and fry in boiling lard.
DOUGHNUTS WITH HOP YEAST
Take two quarts of light hop or potato yeast sponge, mix in it a pint of new warm milk, three beaten eggs, a cup of butter or lard, one large cup of sugar, a large spoonful of cinnamon, and a little salt; beat this well, and sift in flour to make a soft dough. Set this in a warm place to rise, and when it is light roll it out on the board a little thicker than pie crust, and cut with a knife in squares of about three inches. Let them stand a little and fry them in plenty of boiling lard. If fried in a little lard they will soak the fat, which will spoil them. Throw them, or any other kind of cakes you wish to fry, into a pot half full of boiling lard, and it insures their being light and nicely browned.
PLAIN DOUGHNUTS
Take two pounds, or pint cups, full of light risen dough; add to it half a pound of butter, one half pound of sugar, one half pint of milk, three eggs, a little cinnamon and nutmeg. Cover it and set it to rise; when light, cut it into shapes and fry in boiling lard. Add a little flour to stiffen the dough.
CREAM DOUGHNUTS WITHOUT YEAST
A quart of cream, sweet or sour, five eggs, and a cup of sugar. If the cream be sour, add soda to sweeten it; if sweet, put in two tablespoonfuls of yeast powder, or any good baking powder, and flour to mix, then roll out and fry in boiling lard.
WAFFLES. ECONOMICAL WAY
Take two eggs, a cup of sweet milk, one cup of water and three cups of flour, with two tablespoonfuls of yeast powder mixed in it before sifting; add a tablespoonful of melted lard or butter, and a teaspoonful of sugar. Mix all well, and bake in waffle irons. This is a nice cheap waffle.
CRULLERS
Two cups of sugar, one cup of butter, three eggs, one cup of sour milk, one teaspoonful of soda. Flavor to taste, and fry in boiling lard, or bake lightly in the stove.
CRULLERS
One cup of butter, two cups of sugar, three eggs, half a pint of sour milk, one teaspoonful of soda, half a nutmeg, flour to roll thin. Cut in fancy shapes. Sprinkle sugar over them when done. Put two pounds of lard in a deep skillet, and when it is very hot, begin to fry the crullers. You will have to replenish once or twice with lard, as it will become brown and scorched if you do not. The crullers should be a light brown, of uniform color. One-half this quantity makes a large dishful of crullers.