DOUGHNUTS
4 cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
1 teaspoon salt
¼ teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
2 tablespoons shortening, melted
1 cup sugar
1 cup sour milk
1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices.
2. Beat eggs slightly. Combine beaten eggs, shortening, sugar and sour milk.
3. Add flour mixture, stirring as little as possible. Chill.
4. Turn onto floured board. Roll or pat ⅓ inch thick. Cut with floured doughnut cutter.
5. The fat, when ready for frying doughnuts, should be 360°-375° F., or it should brown a cube of bread in 60 seconds.
6. Carefully drop each doughnut into the fat to prevent splashing. Fry not more than 4 or 5 doughnuts at one time or fat will be cooled too quickly. Fry to a delicate brown, turning doughnuts once.
7. Drain on unglazed paper and sprinkle with sugar.
Amount: 2½ dozen [See page 20]