2 eggs
5 tsp. baking powder
¾ tsp. salt
3 tbsp. Carnation Milk
6 tbsp. water
¼ tsp. nutmeg
4 cups bread flour
½ tsp. cinnamon
Cream butter and sugar, add beaten eggs and beat until light and fluffy. Dilute the Carnation with the water. Sift dry ingredients and add them with the milk, combining quickly; toss on a slightly floured board—pat or roll out to ⅓ inch thickness. Cut with a doughnut cutter. Fry in deep hot fat (365°F)—hot enough to brown a one inch cube of bread in 60 seconds. About 2 minutes is required for cooking. Drain on soft paper and roll in confectioner’s sugar.