JELLY DOUGHNUTS

2 1/3 cups milk
1 yeast cake
3/4 cup sugar
7 1/2 cups flour
3/4 cup butter

3 eggs, separated
a whole egg

1/4 cup sour cream
i teaspoon salt

Heat 1/3 cup of the milk to luke-
warm; then stir in yeast, 2 tsp.
of the sugar and tsp. of the flour.
Meanwhile cream the butter and re~
maining sugar while continuing
creaming. Add egg yolks ‘and egg
and beat until light. Add yeast
and sour cream; then stir in re
maining flour, which has _ been
sifted with salt, alternately
with the remaining milk. Mix well.
Beat vigorously for 5 minutes or
until bubbles appear on surface of
dough. Sprinkle with flour, cover
with towel and let rise until
nearly double in bulk (2 - 2 1/2
hours). Roll out half of dough
to 1/2 inch thickness. With 2 inch
cutter cut out a number of rounds.
Mark an equal number of rounds,
put 1/2 teaspoon of jelly on un-
cut rounds, brush edges with egg
white, cover with cut rounds and
press edges together. Cover and
let rise for 20 minutes or until
light. Fry in deep fat at 370°F.
‘Makes 42. Substitute chocolate
filling for jelly by grating 3/4
of a 7 oz. cake of semi~sweet
chocolate and mixing until smooth
with 6 tbsp. of milk or cream.

- Rose Rouillard.
RAISED DOUGHNUTS

pkg. yeast, softened in
1/4 cup warm water
1 cup milk, scalded and cooled
1 tsp. salt
3/4 cup sugar
4 tbsp. melted shortening
(butter makes a better dough)

Add 1 1/2 cups flour, let rise in a
warm place until very light, then
add 1 beaten egg (more eggs if de-
sired). Add 1/2 tsp. nutmeg and 2 -
2 1/2 cups flour. Knead well. Dough
should be softer than bread dough.
Let rise again. Roll out dough on
lightly floured board. Cut out, let
rise again and dry in deep fat. When
frying, place raised side in hot fat
first, then turn to brown on other
side.

GLAZE FOR DOUGHNUTS

3/4 cup sugar
1 tbsp. syrup
1/4 cup water

Bring these ingredients to a boil.
Brush on doughnuts with a pastry
brush. (These doughnuts are lighter
and do not absorb the grease like
the cake doughnuts will).

- Olga Balicki.

FRUIT LOAF

Scald 2 cups milk. Cool to lukewarm.

2 yeast cakes in 1/2 cup lukewarm
water

4 cups bread flour

1 tbsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/4 tsp. mace

Cream: 1/2 cup butter and 2/3 cup
brown sugar. Add: 1 beaten egg,

1 1/2 cups finely cut citron peel,
1/2 cup walnuts (chopped). Work in:
3 1/2 cups flour.

Let rise until double in bulk. Put
in pans. Let rise again. Bake at
350° oven for 40 minutes.

- Mrs. J. Horsland.