1 c. sugar
3 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 c. buttermilk
2 tbsp. cooking oil
1/2 c. sourdough start

Blend the dry ingredients together. Add the liquids and stir well. Chill the dough in refrigerator for 1 hour. Take 1/2 of the dough at a time from the refrigerator and roll on a floured board to 1/2 inch thick. You may need to add a little more flour. Cut the doughnuts out and cook them in oil that is 390 degrees. Cook each side a minute or a little longer. Remove and drain in a paper towel and dip in glaze while still hot, or shake in sugar in a paper bag.

GLAZE:

Dissolve 1/2 envelope of Knox Gelatin in 1/2 cup hot water. Add 1 pound of powdered sugar, 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla. Stir until creamy and place in a small pan or bowl for dipping. Leftover glaze can be kept in the refrigerator for future use. Just add enough water to regain original consistency.