A pound of stoned and
chopped raisins is a nice addition. Omitting them, and adding flour enough
to roll out, makes an excellent raised doughnut or bun. Let it rise two
hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in
a quick oven, and, a minute before taking out, brush the top with a
spoonful of sugar and milk mixed together.
PLAIN BUNS.
One pint-bowlful of dough; one cup of sugar; butter the size of an egg;
one teaspoonful of cinnamon.
Boll the dough thin. Spread the butter upon it. Mix sugar and cinnamon
together, and sprinkle on it. Now turn over the edges of the dough
carefully to keep the sugar in, and press and work gently for a few
minutes, that it may not break through. Knead till thoroughly mixed. Roll
out; cut like biscuit, and let them rise an hour, baking in a quick oven.
The same rule can be used for raised doughnuts.
DOUGHNUTS.
First put on the lard, and let it be heating gradually. To test it when
hot, drop in a bit of bread; if it browns as you count twenty, it is
right. Never let it boil furiously, or scorch. This is the rule for all
frying, whether fritters, croquettes, or cakes.
One quart of flour into which has been sifted a teaspoonful of salt, and
one of soda if sour milk is used, or two of baking powder if sweet milk.
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