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Round up dough on cloth-covered board (using flour rubbed into cloth to keep dough from sticking). Roll out very thin — only one-sixteenth of an inch or less. Cut into 2-inch squares. Place in refrigerator and chill thoroughly (about
1 hour) . For convenience, the squares of dough may te placed on an ungreased baking sheet for chilling.
Drop squares of dough into hot fat (having fat about 4 inches deep in kettle) . Let brown on one side, then turn and let brown on the other. Lift from fat when delicately browned on both sides (about
2 minutes in all). The fat should be 400° to 425° (when a cube of bread browns in 30 to 35 seconds), then the bunuelos are dropped into it. When nicely browned, drain over kettle before placing on brown absorbent paper in a warm place to drain thoroughly.
Serve immediately. These make a perfect accompaniment for soups and salads if you are not planning a complete Mexican menu.
SPICED COCOA
6 cups milk
5 sq. chocolate (5 oz.), shaved
5 tsp. sugar
1/2 tsp. nutmeg
2'3 tsp. allspice
% tsp. cinnamon
Place all ingredients in large saucepan over low heat. Stir occasionally until chocolate is melted, then continue stirring slowly and constantly until mixture reaches boiling point. Beat with rotary beater until mixture becomes foamy. Allow mixture to reach boiling point and beat again with rotary beater. When mixture reaches the boiling point a third time, beat again. Serve immediately.
Note: All the beating should be done over the heat.
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