Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated
nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating
yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour
(or 1 quart), prepared as follows: Measure 1 quart of unsifted flour
and sift twice with 2 generous teaspoonfuls of baking powder. Use this
to thicken the batter sufficiently to roll out and use about 1 extra
cup of flour to flour the bake-board. Turn out one-h
lf the quantity
of dough on to a half cup of flour on the bake-board. Roll out dough
half an inch thick. Cut out with round cutter, with hole in centre,
and drop into deep, hot fat. Use 2/3 lard and 1/3 suet for deep
frying; it is cheaper and more wholesome than to use all lard. When
fat is hot enough to brown a small piece of bread while you count 60,
it is the correct temperature for doughnuts. The dough should be as
soft as can be handled. When cakes are a rich brown, take from fat,
drain well on coarse, brown paper, and when cool dust with pulverized
sugar and place in a covered stone jar. Never use fat as hot for
frying doughnuts as that used for frying croquettes, but should the
fat not be hot the doughnuts would be greasy. These doughnuts are
excellent if made according to recipe.