Doughnuts.
- 6 qts. Water.
- 6 qts. Milk.
- 6 oz. Soda.
- 12 oz. Cream of Tartar.
- 1½ lbs. Lard.
- 7½ lbs. Sugar.
Add to the above sufficient flour to make a good stiff dough.
French Crullers
- 1 lb. Butter.
- 4 oz. Sugar.
- 1 qt. Water.
- 2 lbs. Flour.
- 28 Eggs.
A richer cruller can be made as follows: 1 lb. Butter, 4 oz. Sugar, 1¼ pts. Milk, 2½ lbs. Flour, 16 Eggs.
Eclairs.
- 2 lbs. Lard.
- 3 pts. Water.
- 35 Eggs.
- 2 lbs. Spring Wheat Flour.
- ⅜ oz. Ammonia.
The above is used both for cream cakes and all kinds of eclairs. It is important to remember, however, that the dough for eclairs must be stiffer than for cream cakes. Before starting the mixture it is absolutely necessary, if you desire good results, to have all material properly prepared and ready for immediate use. Eggs should be broken and ready, likewise ammonia, pans, etc.