To-day's Recipe DOUGHNUTS
Doughnuts are good for winter afternoon teas. They should be eaten the day they are made, as they go heavy if kept for some time. Sift half a pound of plain Hour into a bowl, add a pinch of salt, and rub in au ounce of butter. Add an ounce of castor sugar, a teaspoonful of cream of tartar, and half a teaspoonful of bicarbonate of soda, also a little cinnamon if the flavour is liked. Add enough milk to make a soft dough, which, however, is not too sticky to roll out. Roll on a floured board quickly until about half an inch ■ thick, then cut into rings with two cutters. Fry in boiling fat until golden brown, drain well and roll in castor sugar. For jam dough-> nuts, roll out the dough thinner, spread each ring with jam. cover i with another ring and press the edges well together. Then fry as usual.
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Bibliographic details
Dominion, Volume 29, Issue 264, 4 August 1936, Page 4
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158To-day's Recipe DOUGHNUTS Dominion, Volume 29, Issue 264, 4 August 1936, Page 4
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