October 26, 1954 Buttermilk Doughnuts, Lemon Butter Icing, Witch's Brew

Buttermilk Doughnuts

Frying Temperature 375 degrees

4 c. flour
3 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
3/4 c. sugar
1/3 c. shortening
3 eggs, beaten
1 1/4 c. thick buttermilk

Sift flour with baking powder, soda, salt, nutmeg and sugar. Add shortening, cut in with a pastry blender until mixture resembles cornmeal. Combine eggs, and buttermilk, add to flour mixture. Turn out on lightly floured pastry cloth. Knead for 1 minute. Divide dough into two parts -- you'll find it much easier to handle. Roll out dough 1/4 inch thick. Cut with doughnut cutter. Fry the "holes" too. Youngsters love them. When doughnuts rise to surface of fat and are brown on underside, turn them with a long-handled form, brown on other side. Drain on absorbent paper. makes about 30 doughnuts.

Lemon Butter Icing

1/3 c. frozen concentrate for lemonade
1 pound confectioners sugar
6 T. butter or margarine

Combine ingredients and beat until smooth. Add more concentrate for lemonade if you desire a thinner frosting. Spread on doughnuts. Decorate with chopped nuts, orange tinted coconut, corn candy or chocolate bits.

Witch's Brew

2 cans Hi V. Orange Juice
2 cans Frozen concentrate for lemonade
1 T. whold cloves
4 sticks cinnamon
4 quarts cider

Combine ingredients and heat to just below boiling point. Simmer for 10 minutes. Remove whole spices before serving if you prefer. Makes 1 gallon plus. Serve hot.

September 16, 1955 Coquelles St. Jacques Au Normandie, Buttermilk Doughnuts, Mock Chicken Pie

Coquelles St. Jacques Au Normandie

"This delicious fish dish is a specialty of the Normandy Inn at Sodus, New York."

1/2 pound sea scallops poached slowly in a cup of white wine and 1/2 c. water, with one small onion, some celery stalks and sprig of parsley.

1/2 pound any white fish, lobster or crab meat. Drain out scallops after about 5 minutes, poach white fish in same liquor until soft, only a few minutes usually.

Make a fairly thick cream sauce, using butter, flour and fish liquor. Add the scallops cut up fine and fish, season with salt, pepper and lemon juice.

Fill 6 scallop shells, sprinkle with buttered bread crumbs and grated cheese (Cheddar or American). Brown under broiler, serve immediately. Serves 6.

Buttermilk Doughnuts

4 c. flour
3/4 c. sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
1/3 c. shortening
3 eggs, well beaten
1 1/4 c. thick buttermilk

Sift flour, sugar, baking powder, soda, salt and spices together. Cut in shortening until mixture has the appearance of cornmeal. Beat eggs well, add buttermilk. Combine liquid and dry ingredients. Turn out on well floured board, knead for 1 minute. Chill 1 to 2 hours. (This makes rolling easier.) Divide dough into 3 portions. Roll dough about 1/4 inch thick. Cut with doughnut cutter, cutting all doughnuts before frying. Fry at 375 degrees. Fry until brown, turning once. Makes 2 1/2 dozen.


Doughnut Data:

Doughnuts are grease soaked. Fat not hot enough. Should start at 375 degrees, temperature should not drop below 360 or too many fried at once, which cools fat.

Doughnuts not cooked through: Fat too hot. Dough cut too thick. Doughnuts browned before sufficiently risen.

How to sugar doughnuts. Take a paper bag or sack, put in it about 1 cup of granulated or confectioners sugar. After the doughnuts have drained put five or six of them at a time in the sack. Shake it several times and the doughnuts will be well coated with sugar.  Don't try to sugar more than 5 or 6 at a time or they will stick. If you like, add a teaspoon of powdered cinnamon to each cup of sugar in the bag.

Mock Chicken Pie

2 carrots, diced
2 potatoes, diced
1 medium onion, chopped
1 c. peas, cooked
1 c. medium white sauce
1/4 t. paprika
1 can (7 oz.) tuna fish
2 c. biscuit mix
2/3 c. milk

Cook carrots, potatoes and onion in small amount of water until potatoes are tender. Add peas, meduim white sauce, paprika and tuna fish. Turn into well buttered baking dish. Top with biscuits made with the 2 c. biscuit mix and the 2/3 c. milk. Bake at 450 degrees until bubbly and brown (about 15 minutes). Serves 6.

Note: For medium white sauce use 1 c. milk to 2 T. flour, season to taste.