2 eggs
1 c. sugar
3 tbsp. melted shortening
1 c. sour milk
3 1/2 c. flour
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Beat first 3 ingredients. Add sour milk. Stir in remaining ingredients. Store in covered container overnight in refrigerator. May be kept for as long as a week. Roll out dough on a floured board to 1/2 inch thickness and cut with floured doughnut cutter. (The holes are the best.)

Fry until golden brown on both sides, turning once in deep fat 370 degrees. Fry in lard for best results. Guaranteed to be a favorite with doughnut lovers.