Page:The Boston cooking-school cook book (1910).djvu/117

 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.

Doughnuts III

2 cups sugar 4 eggs 1-1/3 cups sour milk 4 tablespoons melted butter 2 teaspoons soda 2 teaspoons salt 2 teaspoons baking powder 1 teaspoon grated nutmeg Flour

Mix ingredients in order given; shape, fry, and drain.

Crullers

1/4 cup butter 1 cup sugar Yolks 2 eggs Whites 2 eggs 4 cups flour 1/4 teaspoon grated nutmeg 3-1/2 teaspoons baking powder 1 cup milk Powdered sugar and cinnamon

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.

Strawberry Short Cake I

2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons sugar 3/4 cup milk 1/4 cup butter

Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I.