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Updated: July 22, 2025
The way it is served is with a little green candy on it, and it is really very delicious although extremely rich. The thicker or rather firmer this icing is, the better. One package of seeded raisins, two cups of sugar, two cups of boiling water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of salt.
Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide. Cut a slit about an inch long in the centre of each strip and pull one end through this slit. Fry quickly in hot Crisco. Sprinkle powdered sugar on top of each doughnut. French doughnuts are much daintier than the ordinary ones, and are easily made.
Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. Roll one-half inch thick, cut in strips one inch wide, three inches long and fry in hot Crisco.
Heat a large deep skillet about half full with boiling hot butter or Crisco, drop in the snowballs, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken. Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.
Remove from the fire and when cool break in three eggs, one at a time, stirring continually. Add a little salt. Mix all well, then drop pieces about the size of a walnut into plenty of boiling butter or Crisco and fry a light brown. Drain, make an opening in each, fill with preserves and sprinkle with sugar; serve at once.
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