Corduroy Orange

Apparently, there’s some big to-do in Washington, D.C. today.  In honor of the occasion, I’ve reached into my copy of The White House Cookbook for a recipe that can be brought into modern times and enjoyed all around.

Figuring that some sort of hand-to-mouth pastry would be appropriate for the party atmosphere of the day, I decided to update the recipe for Puff-ball Doughnuts:

As it appears in my 1902 edition of The White House Cookbook (page 302): “These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made.  Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light.  Drop by dessertspoonfuls into boiling lard.  These will not absorb a bit of fat and are not at all rich, and consequently are the least injurious of this kind of cakes.”

As adapted for the modern kitchen:

Quick Doughnut Drops

* 3 eggs
* 1 cup sugar
* 2 cups milk
* a small pinch of salt (optional)
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ginger
* 1/2 teaspoon cinnamon
* 5 1/2 cups flour
* 1 tablespoon baking powder

sugar mixing for tossing doughnuts with:
* 1 1/4 cups sugar
* 1/4 cup cinnamon

Heat up a couple of inches of cooking oil in a heavy pot over a medium-low flame.  As the oil heats, beat the eggs with the sugar, then add the milk.  Combine flour, baking powder, and spices together, then beat into the liquid mixture.  When you have combined all of the dry ingredients, the dough should be thick enough that your spoon will stand upright briefly.

Use two spoons to scoop portions of the dough into the hot oil.  The oil should be hot enough that the batter floats when added to the oil, but not so hot that the doughnuts turn dark brown too quickly.  Let the doughnuts cook 2-3 minutes on one side, then turn them for another 2-3 minutes of cooking time.  Doughnuts should be golden brown and cooked through when removed from the oil (if in doubt, cut one in half to make sure that it is totally done).

Toss the doughnuts with the cinnamon and sugar mixture, and serve immediately.  Great for breakfast or any occasion!

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