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CRULLERS

(Muffins And Biscuits) - (The International Jewish Cook Book)







Cream two tablespoons of butter with one-half cup of sugar, then beat in
one at a time two whole eggs. Mix well, then add one-half cup of milk,
two teaspoons of baking-powder, and sufficient flour to make a soft
batter to roll out. (Try three cupfuls and then add as much more flour
as necessary.) Last, add one-half teaspoon cinnamon. Roll one-half inch
thick, cut in strips one inch wide, three inches long and fry in hot

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FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS

When cooking any article to be immersed in fat use about this
proportion: 2 pounds of sweet lard to 1 of suet, which had been
previously tried out. It is cheaper, also more wholesome, to use part
suet than to use all lard. Save all pieces of left-over fat, either
raw or cooked, from steaks, roasts, bacon or ham. Cut all up into
small pieces and place in a pan in the oven until tried out, or put in
a double boiler and stand over boiling water until fat is tried out.
Strain and stand aside to be used as drippings. To clarify this fat,
pour boiling water over, let cook a short time, strain and stand away
in a cool place, when a cake of solid fat will form on top, which may
be readily removed and used as drippings, or it may be added to the
kettle of fat used for deep frying. Always strain fat carefully after
frying croquettes, fritters, etc. Should the frying fat become dark
add to the can of soap fat the economical housewife is saving. Return
the clear-strained fat to the cook pot, cover carefully, stand aside
in a cool place, and the strained fat may be used times without number
for frying. The housewife will find it very little trouble to fry
fritters, croquettes, etc., in deep fat, if the fat is always strained
immediately after using, and returned to the cook pot, kept especially
for this purpose. Stand on the hot range when required and the fat
will heat in a few minutes, and if the fat is the right temperature,
food cooked in it should not be at all greasy. When the housewife is
planning to fry fritters or croquettes she should, if possible, crumb
the articles to be fried several hours before frying, and stand aside
to become perfectly cold. When the fat for frying is so hot a blue
smoke arises, drop in the fritters or croquettes, one at a time, in
order not to chill the fat or plunge a frying basket, containing only
a couple of fritters at a time, in the hot fat, as too many placed in
the fat at one time lowers the temperature too quickly and causes the
fritters to be greasy and soggy. To test the fat before dropping in
the fritters, if a small piece of bread is dropped in the fat and
browns in about one minute the fat is the right temperature for frying
fritters, and fritters fried at the correct temperature should be a
rich brown and not at all greasy. When removing fritters from hot fat
place on coarse brown paper to absorb any remaining fat. Fritters
composed of vegetables, or oysters, should be served on a platter
garnished with parsley, and fritters composed of fruit, should have
pulverized sugar sifted over them liberally. Should a small piece of
bread brown in the fat while you count twenty, fat is the correct
temperature for frying croquettes, but is too hot for frying crullers
or any food not previously cooked.

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INEXPENSIVE DROP CRULLERS

Cream together 1 cup sugar and 1 egg, then add one cup of milk
alternately with 2 cups of flour, sifted with 2 teaspoonfuls of baking
powder. Add 1/2 teaspoonful of vanilla and enough flour to make a
stiff batter.
Take about 1/2 a teaspoonful of the batter at a time and drop into
boiling hot fat, and brown on both sides; then drain on coarse, brown
paper and, when cool, dust with pulverized sugar. These cakes are
cheap and good, and as no shortening is used are not rich. Do not make
cakes too large, as they then will not cook through readily.

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"GERMAN" SOUR CREAM CRULLERS

One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1
teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra
flour to dredge the bake-board when rolling out crullers.) This is a
very good recipe for crullers, in which the economical housewife may
use the cup of cream which has turned sour. This necessitates using
less shortening, which otherwise would be required. Cream together
sugar, butter, add yolks of eggs. Dissolve the soda in a small
quantity of sour cream. Mix cream alternately with the flour. Add
pinch of salt. Add just enough flour to roll out. Cut with small
doughnut cutter with hole in centre. Fry in hot fat. Dust with
pulverized sugar.

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FINE "DROP CRULLERS"

Cream together 1-1/2 cups pulverized sugar, 3 eggs, add 1 cup sweet
milk, 1/2 teaspoonful of salt, 3-1/2 cups of flour, sifted after
measuring with 2 teaspoonfuls of baking powder. Drop teaspoonfuls of
this carefully into boiling fat.
They should resemble small balls when fried. Batter must not be too
stiff, but about the consistency of a cup-cake batter.
Boil them in a mixture of cinnamon and sugar when all have been fried.

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CRULLERS. MRS. C. H. WILLIAMS.

One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder. Fry in lard.

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CREAM CRULLERS. MRS. C. H.

One and one-half cups sugar, one cup milk, two eggs, butter the size
of an egg, two teaspoonfuls baking powder. Mix in enough flour to
roll out soft. Fry in hot lard.

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FRITTERS, DOUGHNUTS, AND CRULLERS

2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon melted shortening
Sift flour, baking powder and salt together; add milk to yolks of
eggs; mix thoroughly and add to dry ingredients; add melted shortening
and fold in beaten whites of eggs. Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.

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CRULLERS

2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
Beat eggs until very light; add sugar, salt, nutmeg and shortening;
add milk, and flour and baking powder which have been sifted together;
mix well. Drop by teaspoonfuls into deep hot fat and fry until brown.
Drain well on unglazed paper and sprinkle with powdered sugar.

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CRULLERS

Half a pint of milk.
A half tea-spoonful of pearl-ash, dissolved in a little vinegar.
One pound of sifted flour.
One pound of powdered white sugar.
Half a pound of butter.
Six eggs.
One glass of brandy.
Half a glass of rose-water.
One grated nutmeg.
A tea-spoonful of powdered cinnamon.
Dissolve the pearl-ash in vinegar. Stir the sugar and butter to a
cream, and add to it gradually, the spice and liquor. Beat the
eggs very light, and stir them into the butter and sugar,
alternately, with the flour. Add, gradually, the milk, and stir
the whole very hard.
Butter a large tin pan, and put in the mixture. Bake it two hours
or more, in a moderate oven. If not thick, an hour or an hour and
a half will be sufficient.
Wrap it in a thick cloth, and keep it from the air, and it will
continue moist and fresh for two weeks. The pearl-ash will give it
a dark colour.
It will be much improved by a pound of raisins, stoned and cut in
half, and a pound of currants, well washed and dried.
Flour the fruit well, and stir it in at the last.

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Crullers

MRS. ARCHIBALD LAURIE.



One cup sour cream, two eggs beaten separately, three fourths of a cup

sugar, one half teaspoon soda dissolved in boiling water, one teaspoon

cream of tartar sifted with flour, flour enough to roll rather soft, and

boil in fresh lard.









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