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

Mix two and one-half tablespoons of melted butter, one cup of granulated
sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour
enough to make a batter as stiff as biscuit dough; add two teaspoons of
baking-powder and one teaspoon of salt to the sifted flour. Flour your
board well, roll dough out about half an inch thick, and cut into pieces
three inches long and one inch wide. Cut a slit about an inch long in
the centre of each strip and pull one end through this slit. Fry quickly
in hot Crisco. Sprinkle powdered sugar on top of each doughnut.

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French doughnuts are much daintier than the ordinary ones, and are
easily made. Take one-half pint of water, one-half pint of milk, six
ounces of butter, one-half pound of flour, and six eggs. Heat the
butter, milk, and water, and when it boils remove from the fire and
stir in the flour, using a wooden spoon. When well mixed, stir in the
eggs, whipping each one in separately until you have a hard batter. Now
pour your dough into a pastry bag. This is an ordinary cheesecloth bag,
one corner of which has a tiny tin funnel, with a fluted or fancy edge.
(These little tins may be purchased at any tinware store.) It should be
very small, not over two inches high at the most, so the dough may be
easily squeezed through it. Pour the paste on buttered paper, making
into ring shapes. Fry in hot oil or butter substitute. Dust with
powdered sugar.

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About nine o'clock in the evening a batter was mixed composed of the
1 cup milk.
1 cup hot water.
1 teaspoonful of sugar.
1 cup yeast (or one cake of Fleischman's yeast dissolved in
one cup of lukewarm water).
1 pinch of salt.
3-1/2 cups of flour.
Stand in a warm place until morning. Then add 1/2 cup of butter and
1-1/2 cups of soft A sugar, creamed together, and from 3 to 4 cups of
flour. The dough should be as stiff as can be stirred with a spoon.
Set to rise in a warm place; when light and spongy, roll out on a
well-floured bake-board and cut into round cakes with a hole in the
centre. Let rise again, and when well risen fry a golden brown in deep
fat and sift over pulverized sugar. This recipe will make 45
doughnuts. These are good and economical, as no eggs are used in this

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3 tablespoons honey.
3/4 quart milk.
2 quarts flour.
1 yeast cake.
1/2 cup butter.
2 eggs.
Without fail, every year on Shrove Tuesday, or "Fast Nacht," the day
before the beginning of Lent, these cakes were made. Quite early in
the morning, or the night before, the following sponge was set to
rise: The lukewarm, scalded milk, mixed into a smooth batter with 1
quart of flour; add 1 Fleischman's yeast cake, dissolved in a very
little water. Beat well together, set in a warm place to rise over
night, or several hours, and when light, add the following, which has
been creamed together: eggs, butter and lard, a little flour and the
honey. Beat well, and then add the balance of the flour, reserving a
small quantity to flour the board later. Set to rise again, and when
quite light roll out on a well-floured board, cut into circles with a
doughnut cutter, cut holes in the centre of cakes, let rise, and then
fry in deep fat; dust with pulverised sugar and cinnamon, if liked.
These are regular German doughnuts, and are never very sweet. If liked
sweeter, a little sugar may be added. From this batter Mary made 18
"fried cakes," or "Fast Nacht Kuchen," as the Germans call them. She
also made from the same dough one dozen cinnamon buns and two Dutch
cakes. The dough not being very sweet, she sprinkled rivels composed
of sugar, flour and butter, generously over the top of the "Dutch
cakes." The dough for doughnuts, or fried cakes, should always have a
little more flour added than dough for "Dutch cakes" or buns; baked in
the oven. If _too soft_, they will absorb fat while frying.

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Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated
nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating
yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour
(or 1 quart), prepared as follows: Measure 1 quart of unsifted flour
and sift twice with 2 generous teaspoonfuls of baking powder. Use this
to thicken the batter sufficiently to roll out and use about 1 extra
cup of flour to flour the bake-board. Turn out one-half the quantity
of dough on to a half cup of flour on the bake-board. Roll out dough
half an inch thick. Cut out with round cutter, with hole in centre,
and drop into deep, hot fat. Use 2/3 lard and 1/3 suet for deep
frying; it is cheaper and more wholesome than to use all lard. When
fat is hot enough to brown a small piece of bread while you count 60,
it is the correct temperature for doughnuts. The dough should be as
soft as can be handled. When cakes are a rich brown, take from fat,
drain well on coarse, brown paper, and when cool dust with pulverized
sugar and place in a covered stone jar. Never use fat as hot for
frying doughnuts as that used for frying croquettes, but should the
fat not be hot the doughnuts would be greasy. These doughnuts are
excellent if made according to recipe.

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One cup sugar, one cup sour milk, one level teaspoon soda in milk, two
eggs, butter or lard the size of a small egg, a little nutmeg, and a
pinch of salt, flour to roll out. Cut in rings and fry in hot lard.

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One cup sugar, one cup sweet milk, two eggs, butter size of a small
egg, one teaspoonful baking powder, a little salt. Mix in enough
flour to roll in your hand. Always put a piece of apple or potato in
the lard when frying doughnuts.

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Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little
nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.

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Two quarts flour, one cup sugar, one cup sweet milk, butter size of a
small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor
with nutmeg.

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One and one-third cups skimmed sweet milk, one cup sugar, two eggs,
four teaspoons melted butter, four teaspoons baking powder. Roll and

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One cup sugar, two eggs, one pint equal parts sour cream and
buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour
sufficient for a soft dough. If sour cream is not at hand, use
sufficient shortening to make it equal.

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