Cream shortening and sugar, blend in eggs. Sift dry ingredients together and add alternately with milk to make dough the consistency of biscuit dough (amount of flour may vary) Roll out ½ inch on a floured board and cut with a doughnut cutter. Fry a few at a time in deep hot fat (360°-375°) turning as soon as the doughnuts rise to the top of the fat. When cool dust with confectioner's sugar.
BANANA CAKE
- ½ C shortening
- 1 C sugar
- ¾ C brown sugar
- 2 eggs well beaten
- 1 t vanilla extract
- 2 C flour
- ½ t salt
- ½ t soda
- ¼ C sour milk
- 1 C banana pulp mashed
Cream shortening & sugar, add eggs & vanilla and beat well. Add sifted dry ingredients alternately with sour milk & banana pulp, beating well after each addition. Bake in greased 6½-10½ inch loaf pan in a moderate oven for 50 minutes. Frost with nut frosting.
HONEY CAKE
- 1 C honey, or molasses or corn sirup (or any desired combination of these)
- 3 T sugar
- 2 C flour
- 4 t baking pdr.
- ½ C milk (or more)
- ½ C chopped walnuts
- peel of one orange cut up fine
- dash of cinnamon, cloves, anise
Heat sugar and honey. Sift dry ingredients and spices. Add warm sirup to dry ingredients. Add orange peel and nuts. Add enough milk so that batter is thin and can be poured easily. Pour into greased pan, layer or loaf. Bake in slow oven for 45 minutes. Increase heat somewhat for second half of baking. When done brush warm cake with sweetened milk and sprinkle with nuts (op.). Serve next day, slice thin.
This is a Swiss recipe and uses no eggs and little sugar.