Mother Stanford’s Doughnuts
3 cups all-purpose flour
1/4 teaspoon salt
3 teaspoons Clabber Girl Baking Powder
1/2 teaspoon ground nutmeg or cinnamon
2/3 cup sugar
2 eggs, beaten
1 cup milk
2 teaspoons shortening, melted
oil for deep frying
Sift together flour, salt, Clabber Girl Baking Powder and spice. Add sugar and mix to a light, soft dough with beaten eggs, milk and melted shortening. Turn onto a well-floured board. Roll to a 1/2-inch thickness. Cut with a doughnut cutter.
Cook about 3 minutes in hot oil (about 350 to 375 degrees F), turning as they rise to the top of oil.
Drain on soft paper and sprinkle with powdered sugar.
Makes about 2 1/2 dozen doughnuts.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Recipe submitted by Gail Stanford Jewett, sales broker and friend of Hulman & Co.