Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 159

Table of Contents

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.