out the
dough on it as thin as a double thickness of pasteboard. When it is all
rolled out, cut with a round cutter the size of a tumbler. When all the
dough has been cut out, beat up an egg. Spread the beaten egg; on the
edge of each cake (spread only a few at a time for they would get too
dry if all were done at once). Then put one-half teaspoon of marmalade,
jam or jelly on the cake. Put another cake on top of one already spread,
having cut it with a cutter a little bit smaller than the one used in
the first place. This makes them stick better and prevents the preserves
coming out while cooking. Set all away on a floured board or pan about
two inches apart. Spread the top of each cake with melted butter and let
them rise from one to two hours. When ready to fry, heat at least two
pounds of rendered butter or any good vegetable oil in a deep iron
kettle. Try the butter with a small piece of dough. If it rises
immediately, put in the doughnuts. In putting them in, place the side
that is up on the board down in the hot butter. Do not crowd them in the
kettle as they require room to rise and spread. Cover them with a lid.
In a few seconds uncover. If they are light brown, turn them over on the
other side but do not cover them again. When done they will have a white
stripe around the centre. Take them up with a perforated skimmer, lay on
a large platter, sprinkle with pulverized sugar. If the butter gets too
hot take from the fire a minute. These are best eaten fresh.

The doughnuts may be baked in moderately hot oven and when half done
glazed with sugar and white of egg.

TOPFA DALKELN. CHEESE CAKES (HUNGARIAN)

Take one-half ounce of yeast, mix with a little scalded milk which has
cooled to lukewarm, one-half cup of flour and put aside in a warm place
to rise. Allow two cups of scalded milk to become lukewarm. Add one
pound of flour (four cups sifted flour) to the risen sponge, then the
two cups of milk, mix these very well, cover with a cloth and put aside
in a warm place to rise. Take one pound of sweet pot cheese, a pinch of
salt, three egg yolks, rind of one lemon, one-half cup of light colored
raisins and sugar to taste; mix very well and add the beaten whites and
mix thoroughly. When the dough is very well risen, place on a pastry
board, roll out and spread with melted butter, fold these edges over to
the middle, then the top and bottom over, roll again and spread with
butter, fold all sides in once more, rol