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The 1918 Fanny Farmer Cookbook
quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning
more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will
absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.
5
6
Doughnuts II
4
1
cups flour
1
/4 teaspoon
cinnamon
1/2 teaspoons salt
1
/2 tablespoon
butter
1
1
3/4 teaspoons soda
1
cup sugar
3/4 teaspoons
cream of tartar
1
cup sour milk
1
/4 teaspoon grated
nutmeg
1
egg
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips
of
fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly
dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to
one−fourth
inch thickness; shape, fry, and drain. Sour−milk doughnuts may be turned as soon as they
come
to top of fat, and frequently afterwards.
5
7
Doughnuts III
2
4
1
cups sugar
2
eggs
2
1/3 cups sour milk
teaspoons soda
teaspoons salt
2
teaspoons baking
powder
4
tablespoons
melted butter
1
teaspoon grated
nutmeg
Flour
Mix ingredients in order given; shape, fry, and drain.
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
98
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