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

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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