GOLD STANDARD PURE FOOD PRODUCTS

‘FRIED DROP CAKES.

1% cups flour % cup sugar
24 teaspoons Gold Standard 4 cup milk
Baking Powder | 1 egg
+ teaspoon salt 1 teaspoon melted butter

Beat egg until light, add milk, dry ingredients mixed and sifted
and melted butter. Drop by -spoonfuls in hot, new, deep fat, ‘fry
until light brown and cooked through, which must at first be de-
termined by piercing with a skewer or breaking apart. Remove
with a skimmer and drain on brown paper. Gras

DOUGHNUTS No. 1.

One cup brown sugar, two eggs, two tablespoons melted but-
ter, two-thirds of a cup of milk. Mix two teaspoons of Gold
Standard Baking Powder with some flour, a pinch of Gold Stan-
dard Ground Ginger and a good pinch of salt. Mix all together
and add flour enough to roll. Cut in rings and fry in hot lard.
While hot, dip in fine sugar.

DOUGHNUTS No. 2.

1 cup sugar ; 14 teaspoons salt

24 tablespoons butter 4 teaspoon Gold Standard:

3 eggs | Ground Cassia

1 cup milk + teaspoon Gold Standard

4 teaspoons Gold Standard Ground Nutmeg
Baking Powder Flour to ‘roll

Cream the butter and add one-half sugar. Beat egg until light,
add remaining sugar and combine mixtures. Add three and one-
half cups flour mixed and sifted with baking powder, salt and
spices; then enough more flour to make dough stiff enough to
roll. Toss one-third of mixture on floured board, knead slightly,
pat and roll out to one-fourth inch thickness. Shape with a
doughnut cutter, fry in deep fat, take up on a skewer and drain
on brown paper. Add trimmings to one-half remaining mixture,
roll, shape and fry as before; repeat. Doughnuts should come
quickly to top of fat, brown on one side, then be turned to brown
on the other side; avoid turning more than once. The fat must
be kept at a uniform temperature. If too cold, doughnuts will ab-
sorb fat; if too hot, doughnuts will brown before sufficiently risen.

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