Sweet Milk Doughnuts

Donuts

These are different from the doughnut recipe on page 31 of the study guide.  Those on page 31 are raised doughnuts that require yeast.  These are cake doughnuts that do not have to rise.  The name “sweet milk” means that they use fresh milk, not sour milk like buttermilk.
 
Ingredients:
3 eggs
1 teaspoon vanilla
3/4 cup sugar
3 Tablespoons butter, softened
3/4 cup milk
4 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Oil for frying
Beat eggs and sugar in a large bowl.  Add vanilla, butter, and milk.  Sift flour, salt, spices and baking powder in an bowl; add to egg mixture and mix well.
Start oil heating in a sauce pan, two inches deep.  Heat the oil over medium heat. 
Roll the dough to 1/3 inch thick.  Cut for doughnuts and check the temperature of the oil.  The oil should 375°F.  (If you don’t have a thermometer, try dropping a single drop of water in the oil.  Stand back, if the oil is hot enough to fry the doughnuts, the water will pop).  Drop the doughnuts into the oil one or two at a time.  Fry until light browned on both sides.  Serve plain or roll in powdered sugar.

Teetotaler Mincemeat

Here is the complete, correct recipe for mincemeat!
1/4 cup cider vinegar
1/2 teaspoon ground cloves
1 cup firmly packed brown sugar
1/4 pound ground pork or beef
1/4 teaspoon ground cinnamon
2 Tablespoons butter or margarine
2 tart apples, chopped
1/4 teaspoon nutmeg
1/4 cup ground suet* (or shortening)
1/2 teaspoons salt
1/2 pound raisins

Mix all ingredients together, bring to boil, and then simmer on low heat for 30 to 45 minutes.  Remove from heat, cool and refrigerate.  The flavors “mingle” the longer it sets, so plan to let this to set awhile before using it.  Chapter 20 calls for mincemeat pie, so keep your mincemeat refrigerated and plan to use it when you get to Chapter 20, or freeze it for a later time.   Mincemeat should be checked during storage to prevent dryness.  If it looks dry after it has been stirred, add a peeled, grated apple, or 3 Tablespoons of apple juice concentrate. Refrigerate for use in Chapter 20.

*Suet is the fat from the area around the kidneys of cows and sheep.  Many supermarkets will give you “suet” that really isn’t suet, just fat from other parts of the beast, for feeding birds.  Make sure your butcher knows you’re making mincemeat!  If you feel you just can’t use suet, shortening or butter has a similar melting point, but it will change the flavor and character.

Mincemeat Cookies

We make mincemeat in the Just Across My Fence study guide. It’s in Chapter 16, on page 91 of the guide. For the study, we need to save some of the mincemeat for a pie in Chapter 20, but you should have enough left over to try this recipe too!

Ingredients:
1 cup shortening
1 1/2 cups sugar
3 eggs, beaten
1 pint mincemeat
4 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 400°F.
In a large bowl, cream together shortening and sugar. Stir in eggs and mincemeat. Add dry ingredients and mix thoroughly.
Drop the batter by rounded spoonfuls onto greased cookie sheets spacing them 2 inches apart. Bake 4 minutes, then flatten cookies slightly with a wooden spoon or spatula. Cook 4-5 minutes more. Let cool on cookie sheet a few minutes before removing to wire cooling racks. Makes 4 dozen.