The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

not necessary. If a yellow color is desired, use a little saffron. Mix softer when eggs are used. =Risen Doughnuts= _Sponge_-- 1 cup skimmed milk ⅔ cake compressed, or 2 tablespns. soft yeast 2 cups flour _When light_-- 3 tablespns. oil or melted butter ½ cup sugar salt flavouring yolk of 1 egg or not flour for rather stiff dough Proceed as in baked doughnuts, lay on floured board, cover; when very light, fry in cooking or olive oil, hot enough for the cakes to rise to the top almost instantly. Turn at once with a fork. ⅓ of a cup of oil may be used in the cakes and 1 whole well beaten egg. Our grandmothers’ twisted doughnuts are dear to all our hearts. Sometimes roll the dough thin, cut with biscuit cutter and put a teaspoonful of some jelly or jam on one side, fold the other side over, having moistened the edges, press well together, fry when light, roll in sugar. Baked doughnuts may be prepared the same. =Crullers= ⅓-½ cup butter ⅓-½ cup sugar 3 eggs (separate if desired) flour for soft dough Mix, chill, roll thin, cut in strips 3½ in. long and 2 in. wade; cut 2 slits in each piece and give each strip of dough a twist. Fry in oil or bake in oven. When to be fried, use the smaller quantity of butter and sugar. Crullers may have 4 incisions made lengthwise to within ⅓ of an in. of each end. To fry, take up the second and fourth strips and let the others separate in the middle from those in the hand as you drop them into the hot oil. For baking, it is better to twist the strips. =Fried Cakes= 1 cup milk 2 eggs ¾ cup sugar salt, flour 3 tablespns. oil or melted butter Add sugar and yolks of eggs to cold milk, agitate with wire batter whip until full of bubbles, sprinkle flour in gradually, keeping up the agitating motion. When the batter is quite stiff, beat in the oil gradually, and chop in the stiffly-beaten