September 27, 1955 Raised Doughnuts, Dutch Apple Cake, Welsh Rarebit

Raised Doughnuts

Frying Temperature: 350 degrees F.
Frying Time: About 2 minutes for each side.

1/2 c. shortening
1 1/2 t. salt
1/2 c. sugar
1 c. scalded milk
2 compresses yeast cakes or 2 packages quick acting yeast
2 eggs, well beaten
5 cups flour

Combine shortening, salt and sugar in large bowl. Add scalded milk. Stir until shortening is melted. Cool mixture to lukewarm. Add yeast. Stir until dissolved. Add eggs and flour. Turn mixture onto a kneading board which has been dusted with flour. Knead to a smooth dough. Cover and let rise until double in bulk, about 2 hours. Divide dough into two or three portions. Roll about 1/4 inch thick. Shape with doughnut cutter and place on a greased pan, about an inch apart. Cover and let rise in warm place until light. When fat reaches 350 degrees start frying. Drain. Dust with sugar or glaze. Makes 30 doughnuts.

Glaze

Mix 1 cup of confectioners sugar with 1/3 cup boiling water. Dip drained doughnuts in this mixture. Do this while doughnuts are slightly warm.

Dutch Apple Cake

(Using Doughnut Dough)

1/2 doughnut dough (about)
2 1/2 T. dry bread crumbs
5 tart apples, pared and sliced thin
1/3 c. sugar
1/4 t. cinnamon
1/8 t. nutmeg
 2 T. butter, melted
1 egg yolk
1 t. cream

Pat and roll dough to fit a 9 inch square pan (greased) having dough come up on all sides about 1 inch. Sprinkle with crumbs. lay apples in parallel rows on the crumbs and sprinkle with sugar combined with spices. Combine butter, egg yolk and cream. Pour over apples. Let stand about 25 minutes until light. Bake at 350 degrees for about 50 minutes or until apples are tender.

Note: Cover cake with another pan if apples are not soft toward the end of baking.

Welsh Rarebit

1 T. butter
1/2 pound American cheese grated (2 cups)
1/2 c. light cream
1/4 t. salt
1/2 t. Worcestershire sauce
1/4 t. dry mustard
1 T. white wine (optional)
1 egg yolk

Melt butter in double boiler, add grated American cheese, stirring until melted, then slowly add 1/2 cup cream, salt, Worcestershire sauce, dry mustard. Also add wine and continue to stir until cheese is completely melted and cream is blended with cheese. Last, add egg yolk and blend well. When Welsh Rarebit is hot, serve it over hot toasted crackers or toast. Serves 4 to 6.

Note: To complete meal serve a green salad and Dutch Apple Cake -- nice for lunch.