1 cupful sugar
5 tablespoonfuls Crisco
3 eggs
4 teaspoonfuls baking powder
1-1/2 teaspoonfuls salt
1 cupful milk
1 teaspoonful grated nutmeg
Flour to make soft dough
From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco,
add sugar gradually, and eggs well beaten. Sift dry ingredients and
add alternately to egg mixture. Roll out as soft as can be handled.
Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of
bread becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.