one-eighth teaspoonful) on the top where the four corners join.  Stand in a warm place to rise.  When well risen and light place in the oven.  When baked, take from oven, and while hot dip all sides 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 CINNAMON “KUCHEN”