OLD FASHIONED DOUGHNUTS
Temp.: 420°
Time: About 1% minutes on each side
Makes about 2 dozen

2 eggs or 4 yolks
1 cup sugar

34 cups sifted all-purpose flour
2 tsp. baking powder

2 tbsp. shortening (soft) 1 tsp. soda
¥, cup buttermilk or thick 1 tsp. salt
sour milk Y% tsp. nutmeg
1 tsp. vanilla Y tsp. cinnamon

Put egg yolks or eggs, sugar and shortening into large
mixer bowl. Beat on #8 (high) speed, about 1% min-
utes. Add buttermilk and vanilla. Sift together, flour,
baking powder, soda, salt and spices. Add 2 cups of this
flour mixture to egg mixture. Beat on #3 (low) speed
until blended, peng bowl. Stir in remaining flour
mixture. Chill dough for 2 hours. Roll out on floured
cloth-covered board to about % inch thickness. Roll
part of dough at a time, keeping remainder chilled. Cut
with floured cutter. Meanwhile preheat Frypan with 3
lbs. of shortening to 420°. When light goes out, slide
doughnuts with pancake turner into preheated shorten-
ing. Fry until brown on under side. Turn with a long
handled fork. Fry turning until golden brown and done.

Remove with fork, holding over fat a second, drain on
paper toweling.

Note No. 1: Sweet milk may be used instead of butter-
milk. Omit soda, use 4% tsp. baking powder.

Note No. 2: Sugar doughnuts by shaking in bag with
confectioner’s or granulated sugar.

Note No. 3: To reheat doughnuts, place in Frypan with
a i layer of aluminum foil underneath. Cover and
set dial at 320°. Turn once. Heat until warm as desired.

BAKED CUSTARD
Temp.: 380°
Time: About 40 minutes
Makes 8 custards

4 eggs 3 cups milk
Ye cup sugar 14 tsp. vanilla
Y, tsp. salt Nutmeg or shredded coconut

Preheat Frypan with rack to 380°. Beat eggs with mixer
at low speed until foamy. Add sugar, salt and vanilla.
Beat on medium speed until thick and lemon colored.
Add milk, beat to blend. Fill custard cups to % inch
from top. Sprinkle with nutmeg or coconut. Place cups
on rack. Cover Frypan. Bake until a silver knife inserted
in center comes out clean,. Cool, then chill.

Additional Uses

Here are some additional uses for your Frypan.

You'll discover many others as you use it.

The Frypan is now available in Standard, Medium, Large and Super sizes
to meet your family needs.

Popcorn

Preheat Frypan to 420°. Add 2 tbsp. salad oil. When
hot, add % cup popcorn. Stir until first kernels begin
to pop. Cover Frypan, shake back and forth. Open
vent to let excess steam escape. When popping ceases,
uncover and put desired amount of butter or margarine
in Frypan, melt and stir into corn. Sprinkle with salt.
Turn dial to warm to keep corn crisp and tasty while
serving. Wipe out Frypan with paper towels before
popping another batch.

Keeping Foods Warm

Set dial in warm temperature range. If foods are to be
kept waiting a long time, use a rack in bottom of
Frypan and set foods on this. Open vent on cover for
foods that become soggy.

Defrosting Frozen Foods

Place unopened package of frozen food on inverted
pie pan or rack and set dial at 220°. Remove as soon as
defrosted and cook at once.

To Heat Rolls, Coffeecake, Etc.

Fit a triple thickness of aluminum foil in bottom of
Frypan. Place rolls on this and cover, open vent. Set
dial at 320°, until rolls are as warm as desired (12-15
min.). Rolls may be placed in a baking pan which is set
on a rack or trivet and heat at 420° (10-15 minutes).

Baking Potatoes

Scrub baking potatoes, cut a crosswise slit in top of
each. Place potatoes on a rack or rivet. Cover, set dial
at 420°. Bake until tender when tested with a fork—
about 1 hour. Open vent on cover and bake 10 min.
longer. Remove potatoes, press from bottom to open
slit, add a lump of butter, sprinkle with salt and pap-
rika. Serve at once.

Note: Potatoes may be baked directly in bottom of
Frypan. Bake at 380°, turning potatoes after 30 min-
utes. Bake until tender, open vent on cover and bake
10 min. longer.

Cooking Vegetables

Cook squash, corn on cob, asparagus, etc., in your
Frypan. Add a small amount of water. Bring to boil at
360°, then cover, set dial at about 220°. Simmer until
vegetables are tender. Season.

Baked Apples

Wash 6 to 12 apples, core, pare 4% way down from
stem end. Arrange in Frypan, stem side up. Combine
Y, cup to % cup granulated sugar, 4 cup brown sugar,
%, ce water. Pour over apples. Add 1 tbsp. butver.
Sprinkle with cinnamon or nutmeg. Set dial at 320°.
When syrup boils, cover Frypan and reduce heat to
about 220°. Bake for about 25 minutes or until apples
are tender. Remove cover, baste apples with syrup.
Serve with plain or whipped cream. Core portion may
be stuffed with mincemeat, orange marmalade or
pitted dates and chopped nuts.

Note: Apples may be put into a penny pan. (Use only
Y, cup water.) Place pan directly on bottom of Frypan.
Turn dial to 420° until syrup is boiling, then to 260°.
Cover and bake until apples are tender.

To Cook Cereals

Follow directions on label. Bring to boil at 300°, then
reduce to about 220°. Cook, stirring with wooden
spoon for time directed. Turn to warm temperature
range to keep hot.

Frozen Meat and Chicken Pies

Place double thickness aluminum foil in bottom of
Frypan allowing it to come partially up sides so as to
catch juices which may bubble over. Cover. Preheat
to 420°. Place Pies (packed in foil pans) directly on
bottom. Cover, bake 40 to 50 minutes opening vent last
10 minutes. Invert pies on serving plate.

Chafing Dish

Use your Frypan as a chafing dish, taking it directly
to the table to keep foods hot or to prepare foods. For
buffet, card or picnic table, it is the easy way to serve.

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