The Boston cooking-school cook book

of tartar ¼ teaspoon grated nutmeg ¼ teaspoon cinnamon ½ tablespoon butter 1 cup sugar 1 cup sour milk 1 egg Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards. Doughnuts III 2 cups sugar 4 eggs 1⅓ cups sour milk 4 tablespoons melted butter 2 teaspoons soda 2 teaspoons salt 2 teaspoons baking powder 1 teaspoon grated nutmeg Flour Mix ingredients in order given; shape, fry, and drain. Crullers ¼ cup butter 1 cup sugar Yolks 2 eggs Whites 2 eggs 4 cups flour ¼ teaspoon grated nutmeg 3½ teaspoons baking powder 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. Strawberry Short Cake I 2 cups flour 4 teaspoons baking powder ½ teaspoon salt 2 teaspoons sugar ¾ cup milk ¼ cup butter Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I. Strawberry Short Cake II 2 cups flour 4