in an air-tight box.

This dough may be used for the old English crull cakes, which is
nothing more than a doughnut. Prepare a dough as for a brioche and
when ready for the pans turn on a molding board. Roll out one-quarter
inch thick; cut with doughnut cutter. Set on cloth to rise for fifteen
minutes. Stretch to shape and fry in hot fat until golden brown. Roll
in pulverized sugar and cinnamon.

These doughs may be moulded in wreaths, crescents and bowknots. When
risen, wash with egg wash, then sprinkle with granulated sugar and
chopped nuts and then bake in moderate oven.


INDIAN GRIDDLE CAKES

One cupful cornmeal,
One cupful flour,
One teaspoonful salt,
Three level teaspoonfuls of baking powder,
Two tablespoonfuls of syrup,
One tablespoonful shortening,
One egg,
One and one-quarter cups of milk.

Beat hard to mix and then bake on a hot griddle.


GRIDDLE CAKES