4 c. sifted flour
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. salt
3/4 tsp. cream of tartar
2 tbsp. shortening
3/4 c. sugar
2 eggs
1 c. thick sour milk or buttermilk

Sift together flour, salt, soda, cream of tartar, and spices. Cream shortening and sugar; add eggs and beat until light and fluffy. Add milk and then sifted dry ingredients. Mix thoroughly until smooth. With as little handling as possible, roll dough on floured board 1/4 inch thick. Let stand 20 minutes. Cut with 2 1/2 inch doughnut cutter. Fry in deep hot fat 370 degree oven until brown, turning when first crack appears. Drain on absorbent paper. Makes about 3 dozen doughnuts.

To use sweet milk instead of sour milk, reduce milk to 3/4 cup, omit soda, and cream of tartar, and use 3 1/2 teaspoon baking powder. Use 4 egg yolks instead of 2 whole eggs for more tender doughnuts.