Roll to one inch thickness; cut with doughnut cutter; fry in hot fat, turning often. Drain on brown paper.
Crullers
Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat.
Hard Gingerbread
- 1½ cups butter
2½ cups sugar
6 eggs
1 teaspoon soda
¼ cup milk
3 teaspoons ginger
8 cups flour
Cream butter; add remaining ingredients. Spread quarter inch thick on buttered inverted dripping pan. Roll with creased rolling pin. Bake in quick oven. Cut in squares. Cool and keep in air-tight receptacles.
Molasses Drops
- ⅓ cup butter
⅓ cup boiling water
⅔ cup molasses
1 teaspoon soda
½ teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
flour
Pour boiling water over butter; add remaining ingredients, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes.