Doughnut

“ A unique smell met the loggers when they crowded eagerly into the cookhouse at suppertime, a delightful odor that overpowered the weakest among them. And when the flunkies trotted out, carrying huge platters heaped high with brown, globular mysteries, each one having a curious hole in the center, the famished loggers all bounced about on their benches in uncontrollable excitement, and well they might! For they were being served with the first doughnuts! Doughnut connoisseurs of to-day would have regarded them as crude; they were made from sourdough, they were hard as hickory and unsweetened. ”

“ Sprinkle powdered sugar on top of each doughnut.
FRENCH DOUGHNUTS 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. ”

“ Callie's Doughnuts. — One quart of flour, one teacupful of sugar, one teaspoonful of cream-of-tartar, three-fourths of a teaspoonful of soda dissolved in a teacupful of sour milk, one and a half teaspoonful of salt, two eggs. Add a little sweet milk, and cinnamon for spice. The above is an old and excellent New England recipe for doughnuts.
Raised Doughnuts. — Two-thirds of a cupful of yeast, one of sugar, one of warm milk, two spoonfuls butter. Sponge, and knead over night. In the morning they are ready to fry. Use as little flour as possible after they are raised. They are best twisted. ”

“ Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; ”

“ The doughnut was an equal favorite in New England, and was in some localities called a simball, or simblin; which was a New England variant, a Puritan degradent of the simbling-cake, or simnel, of the English Mid-Lent Sunday. In New England country-houses doughnuts were eaten, indeed, are eaten, all the year around three meals a day; but Mrs. Vanderbilt says the Dutch in Flatbush only made them from November through January, because at that period the lard in which they were cooked was still fresh. ”

“ Doughnuts and crullers are perhaps more often thought of as quick breads than as cakes. However, the mixtures used for them are sweet. They differ from the mixtures for cakes only in being less rich, but by the peculiar method of their preparation in deep fat these foods become richer than the majority of cakes. Then there are a few varieties of cakes made with yeast which are related to cake in some respects and can well be taken up in this connection. ”

“ These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat and are not at all rich and consequently are the least injurious of this kind of cakes. ”

“ In the winter, dough may be kept sweet many days in a place where it will be cold, without freezing, and it will grow better till the last. It should be raised light, then kneaded a little, and then covered with a damp cloth, so that a dry crust will not form on the top. Fresh bread can thus be furnished for the table every day, without extra work. Doughnuts, bread, cake, or rusks can be made of it by adding butter, sugar, and spice; tea biscuit also, fried biscuit, crust for apple dumpling, and for pan pie. ”

“ In certain regions of America every cook who is not baking pork and beans is boiling doughnuts, just as in certain other gastronomic quarters frijoles alternate with tortillas.
Doughnuts, like peaches, must be eaten with the dew upon them. Caught as they come bobbing up in the bubbling pot, I will not say that they are despicable. Woodsmen and canoemen, competent to pork and beans, can master also the alternative. The ex-barkeeper was generous with these brown and glistening langrage-shot, and aimed volley after volley at our mouths. ”

“ Mix softer when eggs are used.
Risen Doughnuts
Sponge— 1 cup skimmed milk 2⁄3 cake compressed, or 2 tablespns. soft yeast 2 cups flour
When light— 3 tablespns. oil or melted butter 1⁄2 cup sugar salt flavouring yolk of 1 egg or not flour for rather stiff dough
Proceed as in baked doughnuts, lay on floured board, cover; when very light, fry in cooking or olive oil, hot enough for the cakes to rise to the top almost instantly. Turn at once with a fork. 1⁄3 of a cup of oil may be used in the cakes and 1 whole well beaten egg.
Our grandmothers’ twisted doughnuts are dear to all our hearts. ”

“ Rye Drop Cakes Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.
Raised Doughnuts Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. ”

“ Add the seasonings, next the milk, and finally the flour, in which the baking powder should be mixed. Beat well. Drop a teaspoonful of this mixture into hot fat and cook for about four minutes, turning the doughnuts frequently. Lift them from the fat with a wire spoon or a fork. Do not stick the fork into them. When they are drained, sprinkle them with powdered sugar. Be careful not to have the fat too hot and to hold the teaspoonful of batter close to the fat, and the doughnuts will come up in round balls. ”

“ Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain. ”

“ Who such soda biscuits, big, feathery, tasting of cream, and hardly needing butter? And green-apple pies! Could such candied lower crusts be found elsewhere, or more delectable filling? Or such rich, nutty doughnuts?—doughnuts that had spurned the hot fat which is the ruin of so many, and risen from its waves like golden-brown Venuses.
“By the great seleckmen!” ejaculated Jed Towle, as he swallowed his fourth, “I'd like to hev a wife, two daughters, and four sisters like them Wileys, and jest set still on the river-bank an' hev 'em cook victuals for me. ”

“ Pinch round the edges to prevent the jam from running out, stand the doughnuts on a floured board for about 20 minutes, and then cook them in boiling lard as directed in the previous recipe. When done and well drained, dust over with powdered sugar, and serve. ”

“ Stand in a warm place until morning. Then add 1⁄2 cup of butter and 11⁄2 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 recipe. ”

“ From the box underneath the seat, the pedler took out a loaf of bread, a slice of butter, and a tin pail full of doughnuts. Paul, on his side, brought out his bread and gingerbread.
“I most generally carry round my own provisions,” remarked the pedler, between two mouthfuls. “It's a good deal cheaper and more convenient, too. Help yourself to the doughnuts. I always calc'late to have some with me. I'd give more for 'em any day than for rich cake that ain't fit for anybody. My mother used to beat everybody in the neighborhood on making doughnuts. ”

“ Not only that, but she followed this by using a sirup for the sugar, and using eighty per cent barley flour and twenty of wheat. She had been given the recipe by the local conservation board and been assured that the product was very satisfactory.
From the viewpoint of the conservation board that may have been true, but to Carter it was nothing short of criminal to allow these balls of fried barley flour to masquerade under the same name.
“Don’t call ’em doughnuts,” he growled, “’cause they aren’t. Invent a new name for them.”
“War doughnuts?” suggested Mrs. Carter anxiously. ”

“ Butter the size of an egg. 1 teaspoonful of vanilla.
Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn; take it off and put in the vanilla, and spread while warm on a warm cake.
Doughnuts
Margaret's mother did not approve of putting this rule in her cook-book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody.
1 1/2 cups of sugar. 1/2 cup of butter. 3 eggs. 1 1/2 cups of milk. ”

“ One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts. ”

“ Then she whisked into the house again and came out with a paper of doughnuts.
"You might get hungry again 'fore you get to the village, and these doughnuts was extra good this time. Just take 'em an' eat 'em to pass the time as you go. If you feel hungry when you come along back, just stop in. I'll be glad to see your pretty face. It does a body good. Goin' back before sundown?"
"No," said Dawn; "I may stay some time. I'm not sure. But I thank you very much for your kind invitation, and I know I shall enjoy the doughnuts. I love doughnuts. ”

“ There was but one [Pg 77] course, and that included everything from roast venison and Irish stew, hot biscuit and honey, to New England doughnuts, hot tamales and whiskey.
Near by sat an Indian half-breed, who, discovering a large plate of doughnuts, greedily devoured every one. As he had been drinking heavily, no one interfered, or made audible comments. When the Clayton party were about to withdraw, there were sounds of scuffling, oaths and cries, from the adjoining room, followed by a heavy thud. Some one had fallen. ”

“ I know the look of an apple that is roasting and sizzling on a hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream. I know the delicate art and mystery of so cracking hickory-nuts and walnuts on a flatiron with a hammer that the kernels will be delivered whole, and I know how the nuts, taken in conjunction with winter apples, cider and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting, and juggle an evening away before you know what went with the time. ”

“ Here's whar yer gets yer doughnuts Like yer mother used ter make." Well, boys, that kind o' broke me up, 'N' ez I've "struck pay gravel," I ruther think I'll pack my kit, Vamose the ranch, 'u' travel. I'll make the old folks jubilant, 'N', ef I don't mistake, I'll try some o' them doughnuts Like my mother used ter make. ”

“ A few peanuts, half-empty boxes of candy, crackers in a broken state, some miserable looking grapes were found.
[198] “Let’s have everything,” demanded Nan, “the more measly looking the better. I know some one must have some stale cakes, or buns or something.”
Jo produced some week-old doughnuts after rummaging around for a while. Jack found some lozenges and pop-corn left over from the last visit to the little country shop, and this was all that could be scared up.
“If we had some cheese we could make a rarebit,” said Mary Lee. ”

“ Walnuts she ornamented with gilt bands and loops to be hung by; apples, the reddest and whitest, were similarly prepared; tiny cornucopias, made of white letter paper trimmed with bits of gilt, filled with popped corn and meats of butternuts nicely picked out; dainty baskets made of old match-boxes, covered with gay paper, and with festooned handles; gorgeous pink and white roses of paper; tiny cakes of maple sugar, delicious sticks and twists of molasses candy; dainty drop cakes and kisses smuggled into the oven on baking-day,—all were secreted in the wonderful chest in the attic. ”

“ A cobble-stone path now leads through a hilly country, divided up into little rice-fields, peanut gardens, pine copses, and cemeteries. Peanut stalls one encounters at short intervals, where ancient dames or wrinkled old men preside over little saucers of half-roasted nuts, peanut sweet cakes, peanut plain cakes, peanut crullers, peanut dough, peanut candy, peanuts sprinkled with sugar, peanuts sprinkled with salt, and peanuts fresh from the ground. The people seem to be well-nigh living on peanuts, which unhappy diet probably has something to do with their marvellous ugliness. ”