FRIED FOODS SOUR MILK DOUGHNUTS 1 cup sugar 1 teaspoon baking 2 tablespoons sour powder cream or lard Y2 teaspoon lemon 3 eggs extract 1 cup sour milk Y2 teaspoon nutmeg Y2 teaspoon soda 4 Y2 cups flour Y2 teaspoon salt (approximately) Mix sugar with cream or lard and add beaten eggs and sour milk. Sift dry ingredients with 1 cup flour and add to first mixture. Add additional flour to make a dough just stiff enough to handle. Toss on floured board and roll Y2 to % inch thick. Cut with doughnut cutter and fry in deep fat until brown on one side, turn and fry until brown on other side. When cold, roll in powdered sugar. Makes about 3 dozen doughnuts. RAISED DOUGHNUTS ¥3 cup sugar 2 tablespoons lukewarm 3 tablespoons lard water 1 teaspoon salt 5 cups flour 1 cup scalded milk 2 eggs 1 yeast cake 1 teaspoon nutmeg Add sugar, lard and salt to scalded milk. Cool to lukewarm and add yeast cake mixed with warm water. Add enough flour to make a sponge, about 2 cups. Set in warm place to rise. When light add well beaten eggs, nutmeg and enough flour to make a soft dough. Cover and let rise until double in bulk. Knead until free of large air bubbles. Roll out on slightly floured board to Y2 inch in thickness. Cut with a doughnut cutter, cover and let rise in a warm place until again double in bulk. Put top side down in deep hot lard. Fry on one side, turn and fry on other side. Drain on unglazed paper. Just before serving sprinkle with granulated or confectioners sugar. Makes 2 Y2 dozen doughnuts. JELLY DOUGHNUTS 1 cup milk 1 cake compressed yeast J4 cup lard 2 well beaten eggs Y2 teaspoon salt 4 cups bread flour Y3 cup sugar Currant or grape jelly Scald milk, add lard, salt and sugar. When cool, crumble yeast cake into mixture and beat well. Add eggs and enough flour to make a dough stiff enough to handle-about 4 cups. Knead and set in a cool place to rise about 6 hours or overnight. In the morning, turn onto a floured board, roll J4 inch thick and cut into rounds using a biscuit cutter. On each circle put a teaspoonful of jelly or thick preserve. Draw up edges, so jelly is completel y covered and press edges together very firmly. Leave these balls on lightly floured board to rise until double in bulk. Then fry in deep hot lard, turning frequently until thoroughly cooked and well browned. Drain on unglazed paper and when cool, roll in granulated sugar.
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CHOCOLATE DOUGHNUTS 4 cups flour 2 tablespoons cocoa 4 teaspoons baking 2 egg yolks powder 1 cup sugar Y2 teaspoon salt 1 cup milk J4 teaspoon cinnamon Y2 cup melted lard Sift flour, measure, and sift with baking powder, salt, cinnamon and cocoa. Beat egg yolks, add sugar gradually, beating it in well. Add sifted dry ingredients alternately with milk, mixing well after each addition. Add melted lard. Add slightly more flour if needed to make a dough that will roll. Roll to Y2 inch in thickness, cut with doughnut cutter and fry in deep hot lard. Drain well on unglazed paper and, when cool, roll in powdered sugar. CRULLERS J4 teaspoon salt 1 cup sugar 3 Y2 teaspoons baking 2 eggs powder 4 cups flour 1 cup milk 1,4 teaspoon grated Powdered sugar and nutmeg cinnamon Cream the lard, add sugar gradually and cream well. Add egg yolks well beaten, and egg whites beaten until stiff. Mix and sift flour, nutmeg and baking powder and add alternately with milk to first mixture. Roll out on lightly floured board Y2 inch thick. Cut in strips 8 inches long and % inch wide. Twist several times and pinch ends together. Fry until golden brown on both sides. Roll in confectioners sugar before serving.
J4 cup lard
CORN FRITTERS Y2 tablespoon melted 1 cup flour 1 teaspoon baking butter powder 1 cup canned corn, Y2 teaspoon salt well drained Dash of pepper 1 tablespoon chopped 1 egg pimiento J4 cup milk Sift flour, measure, and return to sifter. Add baking powder, salt and pepper to flour. Beat egg, add milk gradually, beating it in. Add melted butter, corn and pimiento and mix well. Sift in dry ingredients and stir until batter is smooth. Drop by small spoonfuls into deep hot lard. Fry to a golden brown, drain and serve piping hot. PINEAPPLE OR BANANA FRITTERS... For pineapple fritters, add Y2 cup diced canned pineapple to fritter batter made as for apple fritters. Be sure pineapple is thoroughly drained. Drop by spoonfuls into deep hot lard. Cook until delicately brown, drain well and serve with syrup or sprinkled with powdered sugar. For banana fritters, use Y2 cup cubed bananas instead of pineapple. Serve in same way as pineapple fritters.
