Page:Browne - The Plain Sailing Cook Book.djvu/121

 DOUGHNUTS


 * MATERIALS

2 cups flour

2½ teaspoons baking-powder

½ teaspoon salt

1 egg

½ cup powdered sugar

1½ tablespoons butter

¼ teaspoon cinnamon

½ cup milk

2 or 3 pounds lard or similar fat


 * UTENSILS

Bowl

Tablespoon

Small saucepan

Sifter

Dover beater

Deep iron kettle

Bread-board

Rolling-pin

Doughnut-cutter

Long-handled fork

Colander with paper

DIRECTIONS

Beat the egg in a bowl, add the sugar, and beat again. Melt the butter in a small saucepan, add it with the cinnamon to the egg and sugar, and stir well. Sift the flour, baking-powder, and salt together, and add with the milk, alternately and a little at a time, to the mixture in the bowl, stirring constantly. Set the bowl in the ice-box for an hour or more. When ready to fry the doughnuts, put the fat in the kettle and set it over the fire. Sprinkle the bread-board and rolling-pin with flour, place half the dough on the board, and roll it out into a sheet about ¼ inch thick. Dip the doughnut-cutter in flour, and cut out the doughnuts from the sheet of dough.</li> <li>Take the remaining dough from the mixing-bowl, and repeat the operation. The scraps of dough left on the board should be worked together, rolled out, and cut.</li><section end="DOUGHNUTS" /> </ol>