5 c. all purpose flour
1 1/2 c. sugar
5 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. mace
1/4 tsp. salt
1 3/4 c. milk
2 eggs, beaten
1 tbsp. shortening

Mix and sift flour, sugar, baking powder, spices and salt. Combine eggs, milk and melted shortening. Stir into dry ingredients until a very soft dough is formed. Chill until dough can be handled.

Roll out 1/2" thick on well floured surface. Cut with doughnut cutter.

Heat shortening or vegetable oil, 2" deep to 375 degrees. Fry doughnuts a few at a time. As soon as they rise to surface, turn with a long handled fork. Do not pierce.

Turn often until golden and done. Remove with fork.

Hold over kettle to let excess fat drip off. Drain on brown absorbent paper, like a bag. Makes about 3 dozen.

This recipe was printed in the Buffalo Courier Express many years ago.