143 



*aid in, and the crullers should be constantly watched, and 

 turned when brown. 



These cakes are plain, but good. A richer kind may 

 be made by using one and a half pounds of sugar, three 

 quarters of a pound of butter, thirteen eggs, a grated nut- 

 meg, and as much flour as the eggs will take. 



RICH DOUGH-NUTS. 



Three pounds of sifted flour; a pound of powdered 

 sugar ; three quarters of a pound of butter ; four eggs ; 

 half a large tea-cupful of yeast; a pint and a half of 

 milk ; a tea-spoonful of powdered cinnamon ; a grated nut- 

 meg ; a table-spoonful of rose-water, if desired. 



Cut up the butter in flour. Add the sugar, spice, and 

 rose-water. Beat the eggs very light, and pour them into 

 the mixture. Add the yeast, (half a tea-cup, or two wine- 

 glasses full,) and then stir in the milk by degrees, so as to 

 make it a soft dough. Cover it, and set it to rise. 



When quite light, cut it in diamonds with a jagging- 

 iron, or a sharp knife, and fry them in lard. Grate loaf- 

 sugar over them when done.* 



MUFFINS. 



Take a quart of new milk, put into it a large spoonful 

 of butter, and set them by the fire till the butter is melt- 

 ed ; then add a tea-spoonful of salt. Beat three eggs, and 

 stir them into the above, with a large spoonful of brewer's 

 yeast, or four of home-made yeast. Then stir in sufficient 

 flour to make it of the consistency of the soft gingerbread 

 described on another page. 



Set the batter to rise in a warm place, and it will be 



On pag 127. a recipe for good common dough-nuu may be found. 



