2 1/2 tbsp. fat
1 c. sugar
3 eggs
1 c. milk
4 c. flour
1/2 tsp. cinnamon
1/4 tsp. clove
4 tsp. baking powder
1/2 tsp. salt

Cream fat with 1/4 cup sugar, add remaining sugar and mix well. Add beaten eggs and mix well. Mix and sift flour, cinnamon, clove, baking powder, and salt together and add alternately with the milk to the first mixture. Chill. Roll out on a lightly-floured board to 1/2 inch thickness. Cut with a doughnut cutter and fry in deep hot fat (340 to 375 degrees) until a delicate brown. Drain on unglazed paper. Sprinkle with powdered sugar before serving.

For afternoon tea, cut with a small doughnut cutter, or in fancy shapes (small squares, rounds, or triangles).