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.