- CAKES. 405 



Pried Cakes, Nut Cakes, Doughnuts, Crullers, or Twist 

 Cakes, etc. — It does not matter which you call them, but Mrs. J. M. Venoy. 

 of Wayne, Mich., informs the Detroit Tribune that for 10 years she has made 

 fried cakes in the following manner without a failure: Sugar, 2 cups; crean* 

 and buttermilk, of each 1 cup; 2 eggs; soda and salt, of each 1 tea-spoonful. 



Eaised Doughnuts, or Fried Cake.— Bread sponge, equal to 1 qt. j 

 warm water, 1 pt. ; 2 eggs; sugar, 1 cup; salt, a pinch; lard or fryings. 3 tea' 

 spoonfuls; cinnamon, 1 tea-spoonful. Directions— Mix same as bread; when 

 light roll out and cut in any desired shape, and fry in hot lard. Mrs. J. P. 

 Bayles, of Salina, Kans., furnishes this recipe to the Blade, and says: "B 

 made without sugar, they are nice with coffee. I never object to the sugar, 

 even with coffee." 



Doughnuts, as Made by "Peggy Shortcake."— Sugar, 1 cup; 1 

 ^gg; sour milk, 1 cup; soda, \^ tea-spoonful; flour to mix as for biscuit' 

 Directions — "Peggy" says: "Roll pretty thin; have your lard boiling hot, 

 and fry a nice brown. No dyspepsia about these; try 'em, if you want such as 

 grow 'way down East.'" 



Doughnuts.— Sugar, 1 cup; butter, 3^ cup; 4 eggs; flour, 3)^ cups; 

 milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea 

 spoonful; nutmeg, to taste. Directions — Beat sugar and eggs together, with 

 the cream of tartar and butter in the flour; dissolve the soda in the milk, then 

 add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot 

 lard. 



Crullers, With or Without Eggs.— Buttermilk or sour milk, cream 

 and sugar, of each 3^ cup; saleratus or soda. 1 tea-spoonful; spice and salt, to 

 taste; a little yeast, and flour enough to mold, and let rise before frying; or, it 

 an egg is at hand, beat and put in; the yeast may be left out, and the cakes 

 molded, cut and twisted to suit and fried at once. But care must always be 

 given in the frying, heat of the lard, etc. ; for if not done they are spoiled, aa 

 much so as if scorched or over-done. Done nicely, any of these will be nice of 

 their kind. 



Pried Cakes.— Sugar and sweet milk, of each 1 cup; 2 eggs; baking 

 powder, IJ.^ tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful, 

 or to taste; flour to make as soft as can be rolled. Cut it into any shape 

 desired and fry carefully. The author prefers his the next day after made, and 

 so on as long as they keep without becoming too dry and hard; but if any of 

 these cakes become dry and hard— the same with biscuit or slices of bread- 

 steaming softens them very nicely. 



Norwegian Breakfast Cake, Pried— Very Nice.— Put into a pan 

 4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add \% cups 

 of sweet cream, and 1 tea-spoouful of salt, flour enough to roll very thin. Cut 

 in diamonds, and have ready a frying-pan of hot lard. The lard should be 

 about half an inch deep in the pan. Lay the cakes in and turn quickly. They 

 should fry fast. If you want them very nice, roll them in pulverized sugar as 

 you take from tb.e lard. In making them be careful not to roll the cakes up as 



