1 c. sugar
3/4 c. thick sour cream
1 tsp. baking soda
1 tsp. baking powder
1 c. sour milk
3 eggs
Flour enough to make a soft dough

On the farm cream was always at hand, but shortening had to be bought, so this was mother's most used recipe. It makes a rich light doughnut. First cream the sugar and rich cream together; beat the eggs with a fork in a small bowl and add to the cream and sugar. Sift dry ingredients and add part at a time with the sour milk. Sift in three cups of flour and then add about one cup or the amount necessary to make a soft dough. This dough is more easily handled if chilled a little. Then roll it out on a floured broad and cut with floured cutter. Do not handle the dough more than necessary or it will become tough. Fry in shortening or oil at 350 degrees F. Drain on paper towels and roll in sugar.