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3 tbsp butter or shortening
2/3 cup sugar
1 egg, beaten
3 cup flour
3/4 tsp salt
1 tsp nutmeg
4 tsp baking powder
2/3 cup milk

Half fill frying kettle with lard, oil or other cooking fat and
put over low flame to heat. Line dripping pan with clean, unglazed
paper and put aside ready to drain doughnuts. Cream butter and
sugar; add beaten egg. Sift together flour, salt, nutmeg, and
baking powder and add to first mixture. Add milk slowly; then add
remainder dry ingredients. Add enough more flour to roll. roll
out part of dough at a time on slightly floured board to about
one-half inch thick. Cut with doughnut cutter first dipped in
flour. If dough is chilled before rolling, it will be easier to

Test fat with thermometer. When temperature reaches 375 F. it is
ready for frying. If doughnuts are thicker than one-fourth inch,
they will require a lower temperature, 370 F. If fat is not hot
enough, grease will be absored and if too hot doughnuts will crack.
If you don't have a thermometer, test with small cube of bread.
Drop the bread in fat; if it browns in 60 seconds, it is just hot

Place as many doughnuts in basket as will just cover bottom and
lower basket in fat, or drop them into the fat and as they come to
the surface see that they do not overlap. Doughnuts will puff up
and rise to surface as they cook. When borwn on one side, turn
and brown other side, cooking thoroughly. It should take about 2
minutes to fry doughnuts. Drain well, then put on prepared paper
to drain again. Sprinkle wiht powdered sugar just before serving.


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