INGREDIENTS

INSTRUCTIONS

from American Everyday Cooking circa 1950
Set pan for frying on warm part of range; fill half full (or so) with fat;
let slowly heat to 365 F or till hot enough to brown 1-inch cube of bread
in 60 seconds.
Sift flour and baking powder together.
Combine egg, sugar, salt, milk and cooled melted butter and beat well. Stir
mixture into flour and mix thoroughly.
Force mixture through pastry bag and tube, and drop into hot fat. Fry two
or three minutes, or till delicately brown. (note: they will puff up, so
make the circles, if you can manage circles, largish and leave plenty of
room in the pan. Mine were not circles, but more like doughnut *holes*).
Remove and drain; while warm, spread with boiled frosting (note: I just
rolled the hot doughnuts in sugar and cinnamon *right out of the pan*.
Neither is actually necessary).
Makes one dozen, supposedly. If I were you I'd make a batch once
beforehand, if you decided to use them...or for that matter any homemade
fried doughnuts. You can of course re-use the frying fat.
Posted to FOODWINE Digest  by Shell <mrumohr@CONCENTRIC.NET> on Jan 18,
1998

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“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”