3 tbsp. shortening, butter, or lard
1 c. sugar
2 eggs
4 1/2 c. flour
4 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 c. milk

Cream the shortening and sugar. (Can use electric beater for this first part.) Add eggs and continue to beat well. Sift flour, baking powder, spices, and salt. Now mix the milk and dry ingredients by hand, adding alternately. Put half the dough out on a lightly floured board and knead only until the dough can be rolled without sticking. Keep the dough soft, using only the necessary amount of flour. Roll out 1/2 inch thick. Cut with doughnut cutter. Fry in deep fat or salad oil heated to 375 degrees F. about 3 minutes or until light brown, turning once. Drain on absorbent paper. Shake doughnuts in plastic sack with enough powdered sugar to cover. Stand in rows and store in air-tight container.

They can also be covered with cinnamon and granulated sugar in place of the powdered sugar. Mix 3/4 cup sugar with 2 tablespoons cinnamon in a sack and shake well.