For dough-nuts, take one pint of flour, half a pint of sugar, three
eggs, a piece of butter as big as an egg, and a tea-spoonful of
dissolved pearlash. When you have no eggs, a gill of lively emptings
will do; but in that case, they must be made over night. Cinnamon,
rose-water, or lemon-brandy, if you have it. If you use part lard
instead of butter, add a little salt. Not put in till the fat is very
hot. The more fat they are fried in, the less they will soak fat.
PANCAKES.
Pancakes should be made of half a pint of milk, three great spoonfuls
of sugar, one or two eggs, a tea-spoonful of dissolved pearlash,
spiced with cinnamon, or cloves, a little salt, rose-water, or
lemon-brandy, just as you happen to have it. Flour should be stirred
in till the spoon moves round with difficulty. If they are thin, they
are apt to soak fat. Have the fat in your skillet boiling hot, and
drop them in with a spoon. Let them cook till thoroughly brown. The
fat which is left is good to shorten other cakes. The more fat they
are cooked in, the less they soak.
If you have no eggs, or wish to save them, use the above ingredients,
and supply the place of eggs by two or three spoonfuls of lively
emptings; but in this case they must be made five or six hours
before they are cooked,--and in winter they should stand all night.
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