ANSWERS TO QUERIES.

New Zealand Graphic, Volume VIII, Issue 36, 5 September 1891, Page 351

ANSWERS TO QUERIES.

•Lily.’—The recipes for doughnuts are various, and the shape they aie made in is simply a matter of detail. Take six ounces of butter, and, with your hand or a wooden spoon, work it in a basin until it is quite white and creamy, then add half a pound of castor sugar and a little salt and a quarter of an ounce of ground cinnamon, and continue to work the mixture until the sugar and _ butter are well mixed. Mix an ounce of German yeast with not quite half a pint of tepid milk, and add it to the sugar and other ingredients, then slowly and by degrees add three-quarters of a pound of Vienna flour which has been passed through a sieve and been warmed, knead into a dough, and cover the basin with a cloth and let the dough rise for about twelve hours in a cool place. At the end of this time add three eggs, and let the dough rise again for an hour. Roll out the dough, using a little more flour, and then stamp it out in small rounds with a plain pastry cutter, and fry in plenty of clean, hot grease until they are a nice golden colour. Take them out of the grease and roll each in castor sugar, and serve either hot or cold. • E. Dunkley.’—To make a cheese souffle, take one and a half ounces of Vienna flour and an ounce and threequarters of butter, one and a-half raw yolks of eggs, a little cayenne pepper and salt and not quite half a pint of milk. Mix the milk gradually w’ith the other ingredients, and then stir the mixture over the fire until it boils ; as it comes to boiling point stir it briskly so that the sauce is smooth and free from lumps, let it boil, then add a tablespoonful of cold milk, three ounces of freshly-grated Parmesan cheese, and the stiffly-whipped whites of three eggs. Stir the mixture as lightly as possible when adding the whites of eggs, otherwise the souffles will not be as light as they should be. The mixture can be baked in one souffle or in small paper cases ; if the latter are used, they should be oiled lightly on the outside, and then dried in the screen or on the rack before half filling them with the mixture. Sprinkle some browned crumbs over the top, and place some small pieces of butter here and there on the crumbs to keep the tops of the souffles moist. Place the souffles on a baking-tin, and bake at once in a fairly warm oven for about a quarter of an hour. When cooked sprinkle a little grated cheese over the top of each and serve at once.