2 c. sifted Gold Medal flour
1/4 c. sugar
1 tsp. baking powder
1 tsp. nutmeg or mace
1/2 tsp. baking soda
1 tsp. salt
3/4 c. buttermilk
1/4 c. salad oil
1 egg

Sift dry ingredients together. Stir in buttermilk, oil, and egg with fork. Beat until smooth. Drop with teaspoon (too large puffs will not cook through) into hot fat (375 degrees).

Fry until golden brown, about 3 minutes. Drain on absorbent paper. Roll warm puffs in granulated or confectioners sugar. Yield: 2 1/2 dozen.

Icing Variations:

Dip warm puffs in chocolate glaze. Sprinkle with coconut or nuts.

Dip warm puffs in orange glaze. Sprinkle with chocolate shot.