February 10, 1956 Jelly Doughnuts, Baked Brook Trout Amandine

Jelly Doughnuts

1 cake yeast or 1 envelope dry yeast
2 T. warm water
1 c. scalded milk
1 t. salt
1/4 c. sugar
1 egg
4 T. melted butter
4 c. flour (about)
Jelly
Egg white

Soften yeast in warm water. Cool scalded  milk to lukewarm, add to yeast. Add salt, sugar and well beaten egg and 2 T. of melted butter. Stir in 2 c. of flour and beat until batter is very smooth. Add 2 additional cups of flour, blend well. Work in remaining 2 T. butter. Turn out on floured board, knead until dough is smooth and satiny. Place in well buttered bowl, cover with light cloth and let stand until double in bulk. Punch dough down, roll about 1/4 inch thick or a little less. Cut into rounds about 3" in diameter. Put 1 teaspoon jelly or jam in each round, brush edges with egg white, cover with another round. Seal edges  tightly, let rise until light. Fry at 350 degrees for about 2 minutes on each side. Sprinkle generously with confectioners sugar or frost with thin icing. (For icing combine 1 c. confectioners sugar with 1/4 c. boiling water. dip doughnuts in this while slightly warm.)

Baked Brook Trout Amandine

6 brook trout
Salt and pepper
1 t. chopped parsley
2 T. chopped raw mushrooms
1 medium onion, minced
1/4 c. blanched browned almonds
1/4 c. melted butter
1/4 t. salt
4 t. lemon juice

Season cleaned washed brook trout. Mix together parsley, mushrooms and minced onion. Butter casserole well and spread with this mixture. Arrange fish on top. Cover with greased brown or parchment paper. Bake at 400 degrees to 10 minutes. Remove paper, cover with sauce amandine made by combining almonds, butter, salt and lemon juice. Bake 3 to 5 minutes.