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Doughnuts, Crullers and Other Fried Cakes

THE fat should be ready when the doughnuts are cut. All lard or other fat to fry doughnuts, crullers or fritters must be sizzling hot. Heat your fat gradually and test by dropping into it a small spoonful of batter. If it rises at once to the surface, swells rapidly and browns quickly, the fat is ready. Another test is to sprinkle the smallest quantity of water when it should give off a crackling sound. It is not at all necessary that the fat should smoke like a factory chimney.

Always have a large quantity cut before beginning to fry, and so avoid the danger of fat cooling or smoking.

Avoid putting too many cakes into the fat at once, else the heat will be reduced and, instead of becoming crisp and toothsome, the outer surfaces will absorb the grease. Care must be taken at this stage, or you may get "dough" nuts in the full sense of the word-brown outside and uncooked dough within.

Doughnuts and fritters should fry in from 3 to 5 minutes. When crisp and golden brown, remove from kettle with perforated spoon and set in heated colander or on brown unglazed paper to drain free from grease. Roll while still hot in powdered sugar. When properly made (and carefully hidden) these dainty goodies will not only keep several weeks, but improve with age. Pack in a stone crock, sprinkling each layer with powdered sugar.

If doughnuts be put into the oven and thoroughly re-heated before serving, they will taste marvellously like pastry that has just been made. 1 egg