Fried Cakes
| PAGE | |
|---|---|
| Cinnamon Cakes | 85 |
| Crullers | 85 |
| Doughnuts | 86 |
| Doughnuts made with Yeast | 86 |
| Puff-ball Doughnuts | 87 |
| Snowballs | 87 |
General Directions
Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before. It should be made very hot, and be quite still. Test it by throwing in a small piece of the mixture. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying.
Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain.