The Algona Upper Des Moines from Algona, Iowa on October 5, 1965 · Page 15
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The Algona Upper Des Moines from Algona, Iowa · Page 15

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Location:
Algona, Iowa
Issue Date:
Tuesday, October 5, 1965
Page:
Page 15
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MITZIE'S DOUGHNUTS cup* sifted flour 3 tablespoons margarine, melted cup milk 4 teaspoons baking powder 1 teaspoon salt 2 egg yolks te cup sugar 2 tablespoons lemon juice 2 teaspoons grated orange rind (optional) 2 egg whites, stiffly beaten Corn oil for frying (about 1 quart) Sift flour, baking powder and salt together. Beat egg yolks in large mixing bowl until thick and lemon colored; gradually add sugar, beating until mixture is light and fluffy. Beating constantly, alternately add lemon juice, orange rind and 3 tablespoons margarine, a little at a time; then beat in 2 cups sifted dry ingredients alternately with milk, adding flour mixture in 3 additions. Fold in beaten egg whites, then remaining dry ingredients. Knead on floured board until smooth. Pat or roll out to JJ-inch thickness. Cut with floured doughnut cutter. Pour corn oil into sturdy deep fryer or skillet, filling utensil » full- Heat over medium heat to 375° F. or until 1-inch cube of bread turns brown in 40 seconds. Fry doughnuts and centers in hot oil, turning once, until golden brown on all sides, about 4 minutes. Drain on absorbent paper. If desired, roll in confectioners' sugar. Makes about IK dozen doughnuts and la dozen centers. Pressed Doughnut Variation: Prepare dough according to aboye directions, reducing flour to 28 cups, and baking powder to 3 teaspoons. Do not knead. Place dough in doughnut gun and follow manufacturer's directions for forming doughnuts. Heat oil and fry doughnuts as directed above. HOMESTEAD RAISIN DOUGHNUT PUFFS 1 cup raisins 2 eggs, beaten 2 cups biscuit mix V* cup orange juice V4 cup sugar 2 tablespoons grated orange peel % teaspoon nutmeg Fat for frying % cup chopped California walnuts Chop raisins and mix with all remaining ingredients thoroughly. Drop by spoonfuls into deep fat heated to 375° F. Fry, turning to brown all sides. Rolf in sugar if desired. Makes about 24 puffs. BATTERWAY DROP DOUGHNUTS 2 packages or cakes yeast, % teaspoon mace active dry or compressed Vi teaspoon nutmeg n cup warm water (110* to 3M cups flour 115* F.) 2 eggs V4 cup milk, scalded U cup soft margarine or V* cup sugar shortening 1 teaspoon salt Add yeast to warm water and let stand. Pour scalded milk over sugar, salt and spices in a large bowl. Stir until dissolved and slightly cooled. Add half the flour and beat until smooth. Beat.in the eggs (at room temperature) and the yeast-mixture. Blend in the margarine with the remaining flour, beating until smooth. Scrape down batter from sides of bowl. Cover and let rise in warm place until doubled — about 30 minutes. Stir down and let rest while fat is heating to 375° F. Drop batter from, teaspoon into hot fat. Turn when edges show color, frying until golden brown — about 1J» minutes on each side. „ ' RAISED DOUGHNUTS 2 teaspoons sugar ' - — Vi cup warm, not hot, water 2 packages or cakes yeast, active dry or compressed V* cup milk 1 teaspoon salt M cup sugar , 2 ~eggs & CM P* flour teaspoon mace (optional) cup shortening, melted and cooled to lukewarm Fat for frying Dissolve 2 teaspoons sugar in warm water. Add yeast. Let stand 10 minutes. Scald milk. Add salt and M cup sugar to hot milk. Stir well and cool to lukewarm. Stir yeast solution and add to lukewarm milk mixture. Add egs and mix thoroughly. Add half the flour which has been sifted with the mace and beat until perfectly smooth. Add shortening, beating vigorously. Add remaining flour and stir to mix thoroughly. Turn onto lightly floured board and knead lightly for 5 minutes. Place in greased bowl. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour). Without punching down turn out on lightly floured board and roll to X-inch thickness. Cut with floured doughnut cutter. Place on lightly floured baking sheet. Let stand in warm place, free from draft, until very light (about % hour). Leave uncovered so light crust will form. Fry in hot fat (375° F.) on both sides, turning only once. Drain on absorbent paper, cool slightly and roll in sugar. Makes about 2 dozen. **To make Crullers, cut strips X-inch wide and 9-inches long. Fold in half lengthwise, twist several times and pinch the ends together. SMART COUPLE Smart because they're getting facts before buying their laundry equipment. In a Speed Queen coin laundry! They're seeing how clean these Speed Queens wash . . . how simple they are to operate ... how dependable they are. You can get the same facts by trying these ruggedly built machines in a Speed Queen coin laundry. AUTOMATIC MtTCJt WtIM STAMUM tTCCi B HAPPY COUPLE There's always satisfaction in knowing you made the right choice . . . especially something as important as a laundry appliance. Above all, you don't want repair bill headaches! The guarantee period passes by fast, and then a washer or dryer is on its own. Remember, it's what's INSIDE that counts! Get the facts before you buy! See the Speed Queen washer and dryer line at your Speed Queen deafer — or write Speed Queen, A Division of McGraw—Edison Co.. Ripon, Wisconsin. AUTOMATIC WASHERS AND MATCHING DRYERS AVAILABLE IN WHITE AND COLORS Electric or Gu SPEED QUEEN. Mfr». of Commercial and Home Laundry Equipment

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