Kokomo Tribune; Kokomo, Indiana

Features

March 10, 2014

Amish Cook makes doughnuts for butchering day

(Continued)

It's hard to believe daughter Verena is seeing someone. Time does not stand still that is for sure. The family seems to keep getting bigger, but I can't complain as all the boys are very nice and respectful.

Yesterday the girls and I had a cold drive to the veterinary clinic and back. We renewed the dog license for Buddy our border collie and Rover our rat terrier. Rover had to be along as he needed his shots updated. He looked pretty cozy laying on the buggy floor. There were so many other dogs there but Rover is well behaved so we didn't have any problems. I was glad Buddy didn't need any shots as he takes up a lot more space in the buggy.

I can't wait to start sewing again since my sewing machine is once again in working order. Our friend Terry stopped in to say "hi" on Friday evening so I asked him if he would look at it. It was knocked out of timing and that was what was messing up the stitching. I will wait until all the meat is put up, though.

It sounds like we will be hosting church services here in May. Spring cleaning will have to be started soon. Saturday will also bring us into March already, and that means the planting season isn't too far off. Right, now with the cold weather, that is hard to imagine.

I will share the doughnut recipe that mother always made on butchering day morning. I want to make some Saturday. These doughnuts taste good for only one day. Then they get soggy. They are very good!

YEAST DOUGHNUTS

2 packages yeast

1 cup lukewarm water

1 cup scalded milk

6 cups flour

2 teaspoons salt

1 /4 tablespoon shortening

3 eggs

4 tablespoons sugar

Sift flour in a separate bowl. Pour water over yeast and 1 teaspoon sugar. Stir and let stand. Meanwhile, pour scalded milk into a bowl and add salt and then shortening. When lukewarm , add water, yeast and 3 cups flour. Beat until smooth. Add beaten eggs and rest of flour. Let rise until double. Punch down. Cut out into shapes and let rise again. Then fry in hot grease until golden.

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