4 eggs, well beaten
1 c. sugar
1/2 c. butter, melted
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. salt
1/2 tsp. nutmeg
4 tsp. baking powder
1 c. buttermilk
1 tsp. baking soda (added to buttermilk)
8 c. flour
1 qt. cooking oil or 1 lb. lard to fry them in

Preheat oil, I used an iron skillet. Combine first 5 ingredients and mix well. Then add next 3 ingredients, stirring well after each. Stir in buttermilk and soda. Then begin to add flour gradually, stirring as you go until you can handle the dough with floured hands. Separate it into 2 or 3 pieces because handling it less makes tender doughnuts. Roll out to about 1/2 inch thick and cut with a doughnut cutter. Take one of the holes and drop into the grease to check the temperature. If it fries immediately, your ready to begin to fry. Gently place doughnuts into grease, turning once when golden brown. Put onto paper towels to drain, them into a paper sack of powdered sugar or cinnamon sugar. Shake gently then transfer to cooling rack. If they last until cooled, shake again in powdered sugar to coat.

This was my little girls' special recipe. I remember how happy they were, shaking them in powdered sugar, anxious to eat them, almost as fast as I could fry them. They liked the doughnut holes, and ate them first, of course! They waited to shake them in sugar so they could get their fill and sometimes the doughnuts got a good shaking and fell apart in the bag, but that didn't matter, they were still good. I could tell much more, for the memories go on and on. They would get hot fingers putting those doughnuts into that bag of sugar, but eating them made it not so bad. Our son, George, gets out of this party. Too many girls for him, five sisters, he wouldn't have a chance for a doughnut hole. he liked to play on his Grandma Zuspan's hill, that was his special place to play.