let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.
Doughnuts I
1 cup sugar
2-1/2 tablespoons butter
3 eggs
1 cup milk
4 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1-1/2 teaspoons salt
Flour to roll
Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.
Doughnuts II
4 cups flour
1-1/2 teaspoons salt
1-3/4 teaspoons soda
1-3/4 teaspoons cream of tartar
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/2 tablespoon butter
1 cup sugar
1 cup sour milk
1 egg
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss
