Mix and sift the dry ingredients. Beat the egg, add the milk to it, and pour the liquid into the dry ingredients. Add the melted fat. Drop by teaspoonfuls into hot fat and fry the same as for doughnuts.
YEAST DOUGHNUTS
(
Sufficient for 3 Dozen Doughnuts
)
- 1 c. milk
- 1 yeast cake
- 5 c. flour
- 2 eggs
- 1/2 c. sugar
- 1/4 c. melted butter
- 1/2 tsp. salt
- 1/2 tsp. mace
Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it to the milk and a sufficient amount of the flour to make a sponge. Allow this to rise until double in bulk. Then add the eggs, sugar, melted butter, salt, and mace. Beat thoroughly and add enough flour to make a dough. Knead this until it is smooth and elastic and let it rise until double in bulk. Roll out on a board into a sheet about 3/4 inch thick. Cut into long strips about 3/4 inch wide, twist, stretch, and shape like a figure 8. Let these stand on the board or in a pan until they are light and then fry in deep fat.
PUDDINGS AND PUDDING SAUCES
NATURE OF PUDDINGS
34. Many kinds of puddings are used for desserts. Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material. Formerly, puddings were always boiled in a bag, but now desserts of this kind are prepared by boiling, steaming, or baking. To improve the flavor of puddings, sauces of a contrasting flavor are usually served with them.