Rich Doughnuts
| 1 cupful sugar | 1-1/2 teaspoonfuls salt |
| 5 tablespoonfuls Crisco | 1 cupful milk |
| 3 eggs | 1 teaspoonful grated nutmeg |
| 4 teaspoonfuls baking powder | Flour to make soft dough |
From 4-1/2 to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds.
Sufficient for sixty doughnuts.