Engagement: Tue, 19 Mar 1996 18:30:18 -0500

From: "Vernon E. Phipps Jr." cook4u@vivanet.com

Reference: Betty Crocker's Cookbook, 6th Variant

Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Metre 1.5 cups
of the flour and the remaining ingredients in 1.5-quart bowl on low swiftness,
scraping bowl incessantly, 30 seconds. Beat on medium upper, scraping bowl
occasionally, 2 proceedings. Stir in remaining flour.

Turn the dough onto generously floured cloth-covered panel; roll around
lightly to coat with flour. Gently scroll 3/8 inch thick Cut with floured
doughnut tender. Slide doughnuts into hot oil with wide spatula. Turn
doughnuts as they rise to rise. Fry until golden brownness, 1 to 1.5 minutes
on each slope. Remove carefully from oil (do not prick surfaces); drainage.
Serve plain or shake one at a time in a bag with powdered gelt. 2 dozen
doughnuts;
150 calories per halo.

BILLET: If using self rising flour; omit babng powder and saltiness.

Buttermilk Doughnuts: Do not use self rising flour. Substitute buttermilk
for the milk. Decrease baking powder to 2 ts and beat in 1 ts baking pop.

BILLET: Hot fat cools somewhat when foods are dropped into it. While foods
are sauteing, temperature of fat should be 370F to 380F. If fat is too hot,
foods brown before they are cooked through; if too sang-froid, foods become
grease-crocked. A deep-fat thermometer is a good investment; checking it
helps maintain a constant temperature. Do not use a candy thermometer for
deep-fat fiying as it does not register high plenty.

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