There were two clippings on this page about doughnuts. One recipe is for Baked ones and the other clipping describes the process when frying them. The baked one talks about using scalded milk, but there isn’t any milk in the list of ingredients. Oh, well!
2 cakes of yeast
1 C. lukewarm water
1/4 tsp. nutmeg
approximately 7 cups flour
1 tsp. salt
2/3 C. sugar
12 C. fat
2 beaten eggs
Dissolve yeast in water; pour scalded milk over fat to melt. When cooled to lukewarm, mix with water and yeast. Work in other ingredients. Let raise until doubled, roll and cut with donut cutter. Let raise again and bake in hot oven until brown.–
Mrs. Steve Lute, R.R. 3, Newkirk, Okla.
The first part of this recipe isn’t with the cookbook pages that survived. If I ever find the first part, I’ll edit this post and add it on.
Maybe there never was a clipping for the first part, but read on for advice on what to do with fried doughnuts.
…..they are done. If no dough adheres the cakes are done. (Here I might say that a more modern way is to use an egg timer and leave 1 1/2 minutes on each side). Have a pan ready with a tight cover, lift the doughnuts draining them on brown paper then put them in pan, cover and sweat them for 15 minutes and this is the very important part of this recipe. Then lay them out to cool and when cold put them in a crock to keep moist. Using this method your cakes will never be greasy and can be handled with kid gloves without soiling them. Sweating them keeps them moist and tender. This recipe makes 2 1/2 dozen or if cut very thin, three dozen. This dough must be soft so do not use any more flour on your board than is absolutely necessary. Never sugar fried cakes while hot. Have them cold, then put your pulverized sugar in a covered tin or paper bag with six or seven cakes at a time. By shaking the tin or bag the cakes are sugared nicely.
At least I think these “cakes” are really doughnuts……
Then turning to the fourth page, a recipe for Danish Klyner describes a “tie-and-fry” cookie, served as you would doughnuts. More of a cookie, in my opinion.
2 whole eggs
6 egg yolks
1/2 cup sugar
2 tablespoons cream
1 tablespoon melted butter or margarine
Grated rind of 1 lemon
1 teaspoon lemon juice
3 to 3 1/2 cups sifted enriched flour
Fat for deep frying
Beat eggs and egg yolks. Stir in sugar. Add cream, butter or margarine, lemon rind and juice, mixing until well blended. Add flour to make a soft dough. Chill. Roll out on lightly floured board or pastry cloth to 1/16 inch thickness. Cut into strips 1 x 3 inches, making a slit in the center of the strip. Pull one end of dough through slit. Fry in deep fat (375 degrees) until a light golden brown. Drain on absorbent paper. Dust with confectioners sugar. This makes about 6 dozen Klyner