"BUCKS COUNTY" DOUGHNUTS
About nine o'clock in the evening a batter was mixed composed of the following:
- 1 cup milk.
- 1 cup hot water.
- 1 teaspoonful of sugar.
- 1 cup yeast (or one cake of Fleischman's yeast dissolved in
- one cup of lukewarm water).
- 1 pinch of salt.
- 3½ cups of flour.
Stand in a warm place until morning. Then add ½ cup of butter and 1½ cups of soft A sugar, creamed together, and from 3 to 4 cups of flour. The dough should be as stiff as can be stirred with a spoon. Set to rise in a warm place; when light and spongy, roll out on a well-floured bake-board and cut into round cakes with a hole in the centre. Let rise again, and when well risen fry a golden brown in deep fat and sift over pulverized sugar. This recipe will make 45 doughnuts. These are good and economical, as no eggs are used in this recipe.
EXTRA FINE "QUAKER BONNET" BISCUITS
For these quaint-looking, delicious biscuits, a sponge was prepared consisting of:
- 1 pint milk.
- 3 eggs.
- ½ cup mixture butter and lard.
- 1 yeast cake (Fleischman's).
- About 7 cups flour.
Set to rise early in the morning. When well risen (in about 3 hours), roll dough into a sheet about ¼ inch in thickness, cut with a half-pound baking powder can into small, round biscuits, brush top of each one with melted butter (use a new, clean paint brush for this purpose), place another biscuit on top of each one of these, and when raised very light and ready for oven brush top of each biscuit with a mixture consisting of half of one yolk of egg (which had been reserved from the ones used in baking), mixed with a little milk. Biscuits should have been placed on a baking sheet some distance apart, let rise about one hour until quite light, then placed in a quick but not too hot an oven until baked a golden brown on top.