in melted
butter and dust granulated or pulverized sugar over top. These are
not as much trouble to prepare as one would suppose from the
directions for making. The same dough may be cut in doughnuts with a
tin cutter and fried in hot fat after raising, or the dough may be
molded into small, round biscuits if preferred, and baked in oven.

"BUCKS COUNTY" DOUGHNUTS

About nine o'clock in the evening a batter was mixed composed of the
following:

1 cup milk.
1 cup hot water.
1 teaspoonful of sugar.
1 cup yeast (or one cake of Fleischman's yeast dissolved in
one cup of lukewarm water).
1 pinch of salt.
3-1/2 cups of flour.

Stand in a warm place until morning. Then add 1/2 cup of butter and
1-1/2 cups of soft A sugar, creamed together, and from 3 to 4 cups of
flour. The dough should be as stiff as can be stirred with a spoon.
Set to rise in a warm place; when light and spongy, roll out on a
well-floured bake-board and cut into round cakes with a hole in the
centre. Let rise again, and when well risen fry a golden brown in deep
fat and sift over pulverized sugar. This recipe will make 45
doughnuts. These are good and economical, as no eggs are used in this
recipe.

EXTRA FINE "QUAKER BONNET" BISCUITS

For these quaint-looking, delicious biscuits, a sponge was prepared
consisting of:

1 pink milk.
3 eggs.
1/2 cup mixture butter and lard.
1 yeast cake (Fleischman's).
About 7 cups flour.

Set to rise early in the morning. When well risen (in about 3 hours),
roll dough into a sheet about 1/4 inch in thickness, cut with a
half-pound baking powder can into small, round biscuits, brush top of
each one with melted butter (use a new, clean paint brush for this
purpose), place another biscuit on top of each one of these, and when
raised very light and ready for oven brush top of each biscuit with a
mixture consisting of half of one yolk of egg (which had been reserved
from the ones used in baking), mixed with a little milk. Biscuits
should have been placed on a baking sheet some distance apart, let
rise about one hour until quite light, then placed in a quick but not
_too hot_ an oven until baked a golden brown on top.

Mary gave these the name of "Quaker Bonnet" Biscuits, as the top
biscuit did not raise quite as much as the one underneath and greatly
resembled the crown of a Quaker bonnet.

From this quantity of dough was made three dozen biscuits. These are
not cheap, but extra fine.

BUCKS COUNTY CIN