April 25, 1955 Buttermilk Fried Cakes, Skillet Fried Chicken

Buttermilk Fried Cakes

4 c. flour
2 t. baking powder
1/2 t. soda
1 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3 T. shortening
1 c. sugar
2 eggs
1 c. buttermilk or sour milk

Mix and sift flour, baking powder, soda, salt, cinnamon and nutmeg. Cream shortening, add sugar and cream together until fluffy. Add eggs unbeaten one at a time and beat well. Add sifted dry ingredients alternately with the buttermilk. Roll dough 1/2 inch thick on lightly floured cloth, cut with doughnut cutter. Fry in deep fat at 375 degrees until golden brown, turning once. Drain on absorbent paper. Sprinkle with powdered sugar, if desired. Yield: 2 dozen.

Trudy's Tips: You may substitute sweet milk with the following changes: 1 c. sweet milk instead of 1 c. buttermilk or sour milk, use 1 t. baking powder eliminating the 1/2 t. soda. You may use 4 egg yolks instead of 2 whole eggs, the use of egg yolks makes a particularly tender fried cake.

Skillet Fried Chicken

1 3-pound frying chicken
1 c. flour
1 1/2 t. salt
1/8 t. pepper
1 t. paprika
1/2 c. Fluffo

Combine flour, salt, pepper and paprika in paper bag. Cut chicken into serving pieces or buy frying parts. Shake a few pieces of chicken in bag at a time until all are coated. Fry pieces of chicken at 360 degrees in the 1/2 c. Fluffo until nicely browned, reduce temperature of fat to 275 to finish cooking. Browning will take about 15 minutes, then 15 to 20 minutes to finish cooking. Total cooking time 30 to 35 minutes, a little longer for larger chickens. Should be fork tender.