Divide the dough into two parts. With one part mix the fruit, butter and spices thoroughly. Line a buttered tin with half of the plain dough. Put over it the dough mixed with fruit, and cover with the rest of the plain dough. Brush over with the yolk of an egg. Bake in a moderate oven.
Fried Cakes
| PAGE | |
|---|---|
| [Cinnamon Cakes] | [85] |
| [Crullers] | [85] |
| [Doughnuts] | [86] |
| [Doughnuts made with Yeast] | [86] |
| [Puff-ball Doughnuts] | [87] |
| [Snowballs] | [87] |
General Directions
Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before. It should be made very hot, and be quite still. Test it by throwing in a small piece of the mixture. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying.
Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain.
Cinnamon Cakes
1 cup sugar
1 cup of butter
3 eggs
¹⁄₂ tea-spoon cinnamon
2 table-spoons milk
Flour
Beat the butter and sugar together until light. Beat the eggs together and add to the butter and sugar with the cinnamon, milk and sufficient flour to make the mixture stiff enough to roll out. Roll the mixture out on a floured pastry board until very thin. Cut into narrow strips. Twist or braid them. Drop them into boiling fat, boil till a golden brown. Dust with powdered sugar while hot.