Part 6

=Jumbles.=—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder. Rub together the butter and sugar; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven 10 minutes.

=Peanut Jumbles.=—1½ cups butter, 2 cups sugar, 6 eggs, 1½ pints flour, ½ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon, ½ cup chopped peanuts, mixed with ½ cup granulated sugar. Rub the butter and sugar smooth; add the beaten eggs, the flour, corn-starch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin (fig. XIII); bake in rather hot oven 8 to 10 minutes.

=Little Spice Cakes.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, ¼ teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2 ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix as for cakes with butter, and bake in patty-pans in a hot oven.

=Little Chocolate Cakes.=—2 tablespoons butter, 1 cup sugar, ½ cup water, 1½ cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon extract vanilla. Put together as for cake with butter; bake in patty-pans in moderate oven.

=Scotch Cakes.=—1 pound flour, ½ pound butter, ½ teaspoon Royal Baking Powder, ⅔ cup granulated sugar, 1 teaspoon extract vanilla. Mix flour and baking powder. Rub in butter as for biscuits. Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich.

=Spencer Cakes.=—2 cups sugar, 8 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon extract lemon. Beat eggs and sugar together, until they get thick and white; add flour sifted with powder, the seed, and extract; mix into rather thick sponge; drop in spoonfuls on greased tin (fig. XIV), bake in hot oven 5 or 6 minutes.

=Rice Cakes.=-½ cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour, 1½ cups flour, 1 teaspoon Royal Baking Powder, ½ cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes.

=Delicious Little Cakes= can be made by making a rich jumble-paste—rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep, cup-like edge; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice), cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten, and then in pulverized sugar, and lay in the center of your cakes.

=Cinnamon Cakes.=—Whites 4 eggs, ½ cup sugar, 1 cup flour, ½ teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon extract cinnamon. Mix as for cakes without butter, and bake in patty-pans in a quick oven. Ice with water icing flavored with cinnamon extract.

=Cigarettes.=—Mix and sift 2 cups flour, 1 teaspoon Royal Baking Powder, 2 tablespoons sugar, ½ teaspoon salt. Rub in 2 tablespoons butter, add ½ teaspoon extract cinnamon, 10 drops extract cloves, and milk to mix to a rather firm dough. Knead till smooth, cut off bits size of hickory nuts and mold into shape of cigarettes. Take ½ cup granulated sugar and 1 teaspoon powdered cinnamon, mix, and roll each cigarette in it. Lay on greased pans, bake in moderate oven.

=Drop Cakes.=—1 cup butter, ½ cup sugar, 2 eggs, 1 small teaspoon Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants, 1 teaspoon each extract nutmeg and lemon, ½ cup milk. Rub the butter and sugar to a white, light cream; add the eggs, beat 10 minutes; add the flour and powder sifted together, the milk and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking-tin (fig. XIV); bake in a quick oven 10 minutes.

=Ginger Snaps.=-½ cup lard, ½ cup butter, 1 large cup brown sugar, 1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan (fig. XIV), in a hot, steady oven, 8 minutes.

=Edenkobers.=—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven.

=Hermits.=—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven.

=Soft Gingerbread.=—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven.

=Spice Drop Cakes.=—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven.

=Sand Tarts.=—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water, ½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven.

=Walnut Wafers.=-½ pound brown sugar, ½ pound broken walnut meats, 2 level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick oven.

[Illustration: (Decorative Design)]

Fillings and Icings for Cake

=Cream Filling.=—2 cups sugar, 3 cups milk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add egg yolks, cook 4 minutes, take off and add vanilla.

=Cream Filling, 2.=—2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1 cup sugar, flavoring. Cook as above.

=Cream Filling, 3.=—1 cup thick cream whipped to a solid froth, ½ cup powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and use at once.

=Cocoanut Filling.=—1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2 eggs. Cook all together 5 minutes.

=Cocoanut Filling, 2.=—To cream filling, 2 add 2 cups freshly grated cocoanut, and 2 teaspoons extract vanilla.

=Chocolate Cream Filling.=-½ cake chocolate, grated, ⅔ cup milk, ½ cup sugar, 1 tablespoon butter, pinch salt, 1 teaspoon extract vanilla. Boil gently till thick.

=Chocolate Filling.=-¼ cake chocolate, grated, ½ cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, chocolate, and milk till thickened, add egg yolk, cook 2 minutes, take from fire, add vanilla.

=Chocolate filling, 2.=—5 tablespoons grated chocolate, cream to moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla. Beat egg, add chocolate and sugar, cook over fire till thick, add flavoring.

=Lemon Filling.=—Grated rind 2 lemons, their strained juice, 2 cups sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed with cold water, 1 tablespoon melted butter. Cook together in double boiler, adding beaten whites last.

=Orange Filling.=—As lemon filling, using but ½ cup sugar and oranges instead of lemons.

=Fig Filling.=-½ pound chopped figs, 2 tablespoons sugar, 3 tablespoons boiling water, 1 tablespoon lemon juice. Cook in double boiler till thick enough.

=Fruit Filling.=—4 tablespoons finely chopped citron, same of chopped seeded raisins, ½ cup chopped blanched almonds, ¼ pound chopped figs, whipped whites 3 eggs, ½ cup sugar. Whip whites with sugar, add fruits, and beat well.

=Prune and Nut Filling.=—Soak ½ pound large prunes over night. Steam until plump and soft. Remove pits. When cold add ½ cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with ½ cup powdered sugar.

=Almond Icing.=—Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose. Pound to fine paste almonds, with a little sugar; then add whites of eggs, rest of sugar, and extract; pound few minutes to thoroughly mix. Take up in bowl and use as directed.

=Clear Icing, for Cake.=—Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.

=Transparent Icing.=—Place 1 pound pulverized white sugar in saucepan with ½ pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla; mix well together. Pour this while hot over top of cake so as to completely cover it.

=Chocolate Transparent Icing.=—Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with ½ gill of syrup; work until perfectly smooth. Then add to boiled sugar as above.

=White Icing.=—The whites of 4 eggs, 1½ pounds white sugar dust, the juice of ½ lemon, ¼ ounce extract rose. Place the whites and the sugar in a bowl with the juice and extract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed.

=Bakers’ Soft Icing.=—Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from fire, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead till soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir constantly till soft enough to spread. Flavor and use. Will keep indefinitely.

=Boiled Icing.=—Boil 1 cup granulated sugar with ½ cup water till it ropes when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once.

=Chocolate Water Icing.=—Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake.

=Plain Icing.=—Whip white 1 egg till frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired.

=Royal Icing.=—Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand till dry.

=Water Icing.=—To 2 tablespoons boiling water add enough confectioners’ sugar to make thick enough to spread. Add any flavoring desired.

=Maple Sugar Frosting.=—Boil ½ pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick enough to spread.

=Marshmallow Frosting.=—Heat 2 tablespoons milk and 6 tablespoons sugar over fire; boil 6 minutes without stirring. In double boiler heat ¼ pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add ½ teaspoon extract vanilla. Use at once.

[Illustration: (Decorative Design)]

Plain Cakes

=German Apple Cake.=—1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin; have ready several pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven.

=Dutch Peach Cake.=—Make a soft biscuit-dough with 1 quart flour, 2 tablespoons butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold milk to mix. Roll out ⅔ inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot.

=Coffee Cake.=—Mix 1 pint flour, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add ½ cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot.

=Tea Cakes.=—3 cups flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 3 tablespoons butter, 1 teaspoon caraway-seeds, milk to mix to soft biscuit-dough. Roll out ¼ inch thick, cut in circles, and bake in flat pan in hot oven.

=Strudel Cakes.=—Mix 1 quart flour, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out ½ inch thick. Have ready mixed 1 cup chopped almonds, ½ pound seedless raisins, ½ cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4-inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven.

=Bath Buns.=—Mix and sift 1 quart flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt, ⅔ cup sugar, 1 teaspoon powdered cinnamon. Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.

=Cinnamon Buns.=—Sift together 1 pint flour, 1 tablespoon sugar, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft dough. Roll out ½ inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.

=Buchtels.=—Prepare dough as for cinnamon buns, but take double quantity butter. Roll out ½ inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw corners of dough together, pinch. Place close together in greased pan, brush with white of egg, sprinkle with granulated sugar, and bake in hot oven.

=Triangles.=—Prepare dough as for cinnamon buns. Roll out, cut in strips, then in 3-cornered pieces. Brush each with white of egg, press in center ½ lump sugar, surround with seeded raisins, and bake in hot oven.

=Eccles Biscuit.=—Sift together 1 pint flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk; roll out ⅓ inch thick. Have ready a mixture of ½ cup each chopped seeded raisins, citron, cleaned currants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, ¼ teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling; brush edges with white of egg; fold over to make pointed oval cakes. Turn plain side up, press lightly to flatten. With sharp scissors make 3 short cuts across top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch.

=Currant Loaf.=—3 cups flour, ⅔ cup butter, ½ cup sugar, ½ teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.

=Fruit Wheels.=—Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, ½ teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with milk; roll out ½ inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons granulated sugar, 1 teaspoon cinnamon; sprinkle over ⅓ cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, out in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven.

[Illustration: (Decorative Design)]

Fruit Short Cakes

The old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, employ all the fruits of the various seasons, and thus feast ourselves upon the delicate confections almost the whole year through. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoction. Too much skill was required in combining soda and sour milk. The milk had to be at just the right stage of sourness; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk, or the cake would be yellow, with a disagreeable odor and soapy taste; if too little, the cake was heavy. But even the young or inexperienced housekeeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking powder only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk always. For the old-fashioned short cake no eggs are needed, the dough being put together in the same way as for baking powder biscuit.

Throughout the summer fresh fruit of all kinds can be used. With cold weather substitutes are found in tropical fruits such as bananas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable.

The cake part for a fruit short cake may be made from any one of the following receipts:

=Short Cake.=—1 quart flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 tablespoons butter, 1 pint milk. Sift the flour, salt, and powder together, rub in the butter cold; add the milk and mix into a smooth dough, just soft enough to handle; divide in half, and roll out to the size of breakfast-plates; lay on a greased baking-tin (fig. XIV), and bake in hot oven 20 minutes; separate the cakes without cutting, as cutting makes them heavy.

=Short Cake, 2.=—1 quart flour, ½ cup butter, ½ teaspoon salt, 1 tablespoon sugar, 2 heaping teaspoons Royal Baking Powder, milk to make soft dough. Mix as in first receipt, and bake.

=Short Cake, 3.=—1 pint flour, 3 tablespoons butter, ½ teaspoon salt, 2 teaspoons sugar, 2 scant teaspoons Royal Baking Powder, milk to mix to stiff batter. Sift dry ingredients; add milk to make very thick batter in which spoon will stand upright. Turn into shallow greased pan (fig. XIII), and steam 30 minutes; place in hot oven 10 minutes. When cold split in 2 or 3 thicknesses.

=Short Cake, 4.=—Cream ½ cup butter and 1 cup sugar. Add 2 well-beaten eggs, ½ teaspoon salt; then, alternately, ½ cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold.

=Apple Short Cake.=—Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, ½ cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard.

=Blackberry Short Cake.=—Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard.

=Strawberry Short Cake.=—Pick, hull, wash, and drain berries. Sweeten, spread between bottom layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

=Raspberry Short Cake.=—Prepare as for strawberry short cake.

=Cherry Short Cake.=—Make as for strawberry short cake, using pitted sweet or tart cherries.

=Peach Short Cake.=—Pare and slice peaches. Finish as for strawberry short cake.

=Banana Short Cake.=—Peel and slice bananas. Finish as for strawberry short cake.

=Canned Fruit Short Cake.=—Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes.

=Huckleberry Short Cake.=—2 cups sugar, ½ cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

=Individual Short Cakes.=—Make short cake, 2. Roll out ½ inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes.

Doughnuts and Crullers

These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

=Doughnuts.=—Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out ½ inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.