Published by the Boston Cooking School, American Cookery is a like a slow stroll through yesteryear. The January, 1939 issue is a favorite that I have found on my recent antique mall search and rescue expeditions! It better be one of my favorites…I tried to balance on a stack of books to reach the old magazines. I could not find any salespeople at all. I finally found a yardstick to try to knock off just a few of the magazines. This 78 year old American Cookery magazine was the only one to fall to the floor.
I sort of had to buy the magazine after I pushed it on the floor and then proceeded to (by accident!) step on the magazine. Since I was receiving stares from shoppers and becoming rather notorious…I bought the magazine and rushed to my car.
I think that I will wait a few more weeks before going back to that particular antique mall. I think that there might be behavior rules posted…like…do not get any items down by yourself.
Ask for help immediately!!??!!
A Delicious Recipe from American Cookery Magazine
6 egg yolks
1 cup sugar
2 tablespoons lemon juice plus enough Carnation Milk to make 1 cup
1 teaspoon grated lemon rind
4 1/2 cups cake flour or 4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating while adding. Add Carnation Milk and lemon rind. Sift dry ingredients together and add to first mixture. Place in refrigerator for five hours. Roll out 1/4 inch thick and, using a doughnut cutter, cut into doughnut shapes. Fry in deep fat (365 degrees). Yield: 3 1/2 dozen doughnuts, 2 1/2 inches in diameter.
Doughnuts pictured above have also been dipped in sugar. Cinnamon may also be used. The amount of sugar and/or cinnamon is your choice! This addition was not included in the original recipe!