Page:Browne - The Plain Sailing Cook Book.djvu/122

DOUGHNUTS-Continued  Put three or four doughnuts at a time into the hot fat in the kettle, turning them with a long-handled fork so that they will brown evenly. It should take from three to five minutes to cook them. Lift the doughnuts from the fat as they are cooked, putting them on soft crumpled paper in the colander. 

REMARKS

The temperature of the fat is an important matter. It should be hot enough so that the doughnuts will rise quickly from the bottom of the kettle immediately after they are put into the fat. The heat must be at once reduced if the fat begins to smoke.

The doughnuts may be coated with powdered sugar after frying by putting them one at a time in a small paper bag containing 3 or 4 tablespoons of sugar, and shaking the bag once or twice.

The fat in which the doughnuts have fried should be strained into a bowl, and kept for the same use later.