Sunday, August 23, 2009

The Secret To Digestible Donuts


According to this advertisement in the October, 1921 Woman's Home Companion, you too can learn to make donuts as dainty as cake, as long as you fry them in Crisco. Once upon a time I used to make donuts, usually on winter Sunday mornings, but then my deep fat fryer went south on me.

(And I never used Crisco-I used Wesson).


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6 comments:

Amanda said...

Donuts sound delicious! I think I might have one now :)

Packrat said...

The secret is using a high quality product like Crisco or Wesson. Lo, I haven't had (or made)homemade donuts in years!

Shay said...

The other secret is being able to control the temperature. I am toying...toying, mind you!...with the thought of buying not another deep fat fryer, but an electric skillet.

The skillet would just be more versatile, unfortunately I'm running out of shelf space for new appliances.

Packrat said...

Shay, I'm passing on my "discovery". I've had two new electric skillets since the good one I received as a wedding present 34 years ago (which still worked when I gave it to my son when he moved out 20+ years later). I have absolutely hated the two new ones that I've purchased. They are fine for pancakes, eggs, or bacon but anything else - forget it. The element (thus the pan) cools down before kicking back on. My husband tried to do old fashioned fried chicken this summer and finally gave up and put it in the oven to finish cooking and crisp up. I vote for a new deep fat fryer with good temperature range and control.

Packrat said...

Oops, I meant that the skillet was 20+ years old when my son moved out at age 18. My mom was talking to me as I was writing. Obviously, "nowadays" I can't listen and type as the same time. Oh, ya, I'm back at Mom's for a while(?).

Shay said...

How disappointing...maybe I could find an older model somewhere.