Recipes: Lost and Found June 2009

Content Tools

Angel Doughnuts

 

2 eggs

1 teaspoon salt

3 tablespoons shortening, melted and slightly cooled

1 cup milk

4 tablespoons corn syrup

½ cup sugar

6 cups flour

4 teaspoons baking powder

½ teaspoon nutmeg

Powdered sugar

 

In a bowl, combine eggs, salt, shortening, milk, corn syrup and sugar; blend thoroughly.

In another bowl, sift flour, baking powder and nutmeg together; add to shortening mixture. Blend thoroughly, but do not beat.

Roll dough out on a floured board and cut with a biscuit cutter. Fry in deep, hot fat. Drain well and sprinkle with powdered sugar.

 

Mary West, of Jonesboro, Ark., requested a recipe for Watermelon Preserves. This recipe was contributed by Mrs. L.B. Hulslander, of Dillon, Colo., and appeared in CAPPER’S WEEKLY Sept. 15, 1951.

 

Watermelon Preserves

12 cups cubed watermelon rind

2 tablespoons salt

6 cups sugar

1 lemon, sliced

Place cubed rind in a bowl of water; add salt. Soak overnight; drain.

Place watermelon mixture in a large pan; add sugar and lemon slices. Cook slowly until mixture is thick and rind is clear, stirring frequently. Do not add water.

Pour mixture into hot, sterilized jars; seal.