Orange Donuts (1937), Dunking Donuts (1938)

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DUNKING DONUTS

   So movie star Mae Murray invented dunking donuts, eh?  Where is her name in this Los Angeles newspaper story?


   29 October 1938, LOS ANGELES EVENING HERALD AND EXPRESS, pg. A8, col. 6:
_Hollywoodites Get in_
_Dunking Argument_
   The great doughnut dunking controversy has now winged itself all the way across the continent, and Hollywood is pretty badly split on the subject.
   It all began in Boston, of all places, when Mrs. Gertrude Binney Kay, head of the Emerson College drama department, told a class in social usages that it was all right to dunk at an informal house party or afternoon theater snack, but even then:
   "It is never correct unless you hold the doughnut between the thumb and third finger of the right hand.  All other forms are crude."
   Emily Post, famous social arbiter, asserted that it was inconsequential how the doughnut was held, but added: "Do not dip it too far or spread it too wide."
   Irene Dunne, whose doughtnuts won a country fair prize when she was a girl in Indiana, does not regard the act of dunking as important in itself.
   "A good doughnut's flavor is impaired by saturation in coffee," she said.  "I don't think it really matters what is done to a bad one."
   Dorothy Lamour said she saw no reason why persons shouldn't dunk as long as they didn't splash.
   "In my opinion," she said, "excitable persons should never dunk.  For those who can manipulate a doughnut gracefully with chopsticks, I think the custom is unobjectionable."
   Stuart Erwin, queried in New York where he is making a picture, wired:
   "Constitution throws guarantees (Col. 7--ed.) around those who want to dunk stop This is still a free country."

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ORANGE DONUTS

   Orange donuts are often served at Halloween.
   It might also be a regional dish.  Round Rock Donuts of Round Rock, Texas, claims to be making them since 1926:

http://www.roundrockdonuts.com/

   For what it's worth, here's a recipe.

   28 October 1938, LOS ANGELES EVENING HERALD AND EXPRESS, pg. B-10, col. 2:
_Here Is Recipe for_
_Orange Doughnuts_
   From the home economics department maintained by the manufacturers of the new, pure, triple-creamed all-vegetable shortening, comes this brand new recipe for orange flavored doughnuts.  Just in time for Halloween!  They are made with fresh California orange juice.  They are crisp and tender and not a bit greasy.
      _ORANGE DOUGHNUTS_
   To four cups of sifted all-purpose flour, add one and one-fourth teaspoonfuls of salt, three-fourths spoonfuls of baking soda and one-half teaspoonful of cream of tartar and sift again.
   Cream two tablespoonfuls of triple-creamed, all-vegetable shortening with three and one-half teaspoonfuls of grated orange rind and one cup of sugar until well blended.  Add four egg yolks that have been well beaten or two whole eggs and one yolk, if preferred.  Mix well.
   Squeeze juice from two oranges (Col. 3--ed.) into measuring cup, then add enough water to make three-fourths of a cup.  Add this to the creamed mixture gradually; blend well.  Add sifted dry ingredients; mix until smooth.  This makes a very soft dough, but it can be handled as follows:
   With as little handling as possible roll the dough on a floured pastry board or canvas to three-eighths inch thickness.  Let dough stand 20 minutes.  Cut with well-floured 2 1/2-inch doughnut cutter.  Cut all doughnuts before starting to fry.
   Fry in deep, hot all-vegetable shortening that is hot enough to turn a cube of bread golden brown in 60 seconds (375 degrees F.) until brown, turning when first crack appears.  Drain on absorbent paper.
   Rub two teaspoonfuls of grated orange rind into one-half cup of granulated sugar with finger tips.  Dust doughnuts with this orange sugar.