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Fried Cakes, Nut Cakes
Doughnuts, Crullers, or Twist Cakes, etc. -It does not matter which you call them, but Mrs J M Venoy-of Wayne, Mich., informs that for 10 years she has made fried cakes in the following manner without a failure: Sugar 2 cups cream and buttermilk, of each 1 cup; 2 eggs; soda and salt, of each 'tea-spoonful
Raised Doughnuts, or Fried Cake. -Bread sponge, equal to 1 qt! warm water, 1 pt; 2 eggs; sugar, 1 cup; salt, a pinch; lard or frying 3 tea spoonfuls; cinnamon, 1 tea-spoonful. Directions-Mix same as bread when light roll out and cut any desired shape, and fry in hot lard Mrs J F Bayles, of Salina, Kans., furnishes this recipe to the Blade and says' "if made without sugar, they are nice with coffee. I never object to the sugar even with coffee. "
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