Doughnuts

• 2 to 4 Tbsp. pure lard
• 3/4 c. sugar
• 2 eggs
• 1 c. milk
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 4 c. flour
• 4 tsp. baking powder

1. Soften butter with a fork, add sugar and well beaten eggs.
2. Mix 3 cups of flour with the other dry ingredients and add alternately with milk and mix to the first mixture.
3. If necessary, add more flour until the dough is soft.
4. Form a ball and refrigerate 1/2 to one hour to firm.
5. Roll dough 1/8-inch thick on a slightly floured board or table.
6. Cut with a pastry cutter in the shape of a doughnut.
7. When all the doughnuts are shaped and cut, cook in a deep fryer or a large skillet in which three inches of fat or shortening or vegetable oil has been heated to 325u0b0 approximately. Place 3 to 4 (depending on the size of the doughnuts and the surface of the frying pot available) gently into the heated fat/oil.
8. Cook one side until gold color shows on the edge, turn, cook the other side until golden; remove from pot and continue to cook rest of doughnuts.
9. Makes approximately 50 doughnuts.

lard, sugar, eggs, milk, salt, nutmeg, flour, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913732 (may not work)