The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Doughnuts for the Million

A regular Cape Cod man with whom we parleyed, * * * he looked as if he sometimes saw a doughnut, but never descended to comfort--too grave to laugh, too tough to cry, as indifferent as a clam. * * * He stood in front of us telling stories and ejecting tobacco juice into the fire right and left. * * * At breakfast we had eels, buttermilk case, cold bread, green beans, doughnuts and tea. I ate of the apple sauce and the doughnuts, which I thought had sustained the least detriment from the old man's shots.--Thoreau--Cope Cod. Why does everybody laugh when there are doughnuts in the case? Even Thoreau, who laughs but seldom. There is a pleasant little piece about doughnuts in the Congressional Record, that was spoken by a Pacific coast senator--it is too long to repeat here--and it is said all the senators laughed at that. But if we place on the board some royal doughnuts, perhaps the original kind with their original German name krapfen--krapfen with ap?ticots or with cheese, or flavored with orange flower water, it looks as if it will be hard to find the fun that dwells in native doughnuts, and, essentially, that is all these are, though they have appeared in regal bills-of-fare.

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