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Cake Doughnuts

2 eggs
1 cup sugar
3-1/2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons melted butter
1 cup milk
1 teaspoon vanilla (optional)
3 pounds lard or shortening or 2 quarts oil, for frying

Break the eggs into a mixing bowl and beat until light and
lemon-colored. Gradually beat in the sugar until the mixture is
thick and ribbony. Sift together the flour, baking powder, salt,
and nutmeg. Add this to the beaten eggs and sugar alternately with
the milk and melted butter, and stir lightly until the flour is
moistened. Allow the mixture to stand about 15 minutes. If the
dough should seem very thin, chill it a half hour before rolling.
Take half the dough and roll about 3/4 inch thick. Cut with a
floured doughnut cutter, and be sure to save the holes. They are
most delicious when fried. With the aid of a spatula, lift the
cut doughnuts to wax paper or a lightly floured board. Allow them
to stand in a cool place 15 minutes before frying. The fat for
frying the doughnuts should be 2 to 3 inches deep and should be
heated to 365 degrees. Lower the doughnuts, one or two at a time,
into the hot fat. When they are brown on one side, turn with the
aid of a spatula or tongs and brown the other side. When nicely
browned, remove to absorbent paper. Be sure to reheat the fat to
365 degrees before adding additional doughnuts. When all are fried,
sprinkle with granulated or confectioner's sugar. Fry the holes
separately and roll them in sugar as well.

Potato Doughnuts: Use only 3/4 cup milk and add 1/2 cup mashed


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