Name: Cinnamon Sugar Doughnuts
Ingredients: 3 3/4 c WATER; 12 EGGS SHELL; 5 oz MILK; DRY NON-FAT L HEAT; 5 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb SUGAR; GRANULATED 10 LB; 2 lb SUGAR; BROWN, 2 LB; 7 oz SHORTENING; 3LB; 4 oz BAKING POWDER; 1 tb NUTMEG GROUND; 5 tb CINNAMON GROUND 1 LB CN; 1 tb IMITATION VANILLA; 1 tb SALT TABLE 5LB

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

3 3/4	c	WATER
12		EGGS SHELL
5	oz	MILK; DRY NON-FAT L HEAT
5	lb	FLOUR GEN PURPOSE 10LB
1 1/2	lb	SUGAR; GRANULATED 10 LB
2	lb	SUGAR; BROWN, 2 LB
7	oz	SHORTENING; 3LB
4	oz	BAKING POWDER
1	tb	NUTMEG GROUND
5	tb	CINNAMON GROUND 1 LB CN
1	tb	IMITATION VANILLA
1	tb	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  360 F. DEEP FAT
375 F. DEEP FAT
  :
1.  SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND NUTMEG.
SET ASIDE FOR USE IN STEP 5.
2.  PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY.
3.  ADD EGGS; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
4.  COMBINE WATER AND VANILLA.  ADD TO CREAMED MIXTURE.
5.  ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH LIQUIDS;
ADD ABOUT 1/3 OF FLOUR MIXTURE EACH TIME, BLEND AT LOW SPEED AFTER
EACH ADDITION.  DO NOT OVERMIX.  LET DOUGH REST 10 MINUTES.
6.  ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH
DOUGHNUT CUTTER.
7.  FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN.  DRAIN ON
ABSORBENT PAPER.
8.  WHILE DOUGHNUTS ARE WARM, ROLL IN CINNAMON SUGAR FILLING (RECIPE
NO. D-42).
  :
NOTE:  1.  IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.
NOTE:  2.  OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED.
Recipe Number: D01804
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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