Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Crullers
  Doughnuts III Strawberry Short Cake I  


1/4 cup butter
4 cups flour
1 cup sugar
1/4 teaspoon grated nutmeg
Yolks 2 eggs
31/2 teaspoons baking powder
Whites 2 eggs
1 cup milk
Powdered sugar and cinnamon

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.

  Doughnuts III Strawberry Short Cake I  

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