Sweet Milk Doughnuts

About 4 cups sifted all-purpose flour
3 tbsp. shortening
4 1/2 tsp. baking powder
1 cup granulated sugar
1/2 tsp. cinnamon
2 eggs, well beaten
1/2 tsp. nutmeg
1 cup milk or 1/2 cup evaporated milk & 1/2 cup water
1/2 tsp. mace
1 tsp. salt

Sift together 3 1/2 cups of the flour, the baking powder, spices and salt.

Work shortening with a spoon until fluffy and creamy, then add sugar gradually, while beating with a spoon until light. Add eggs and beat well with a spoon.

Add the sifted flour mixture alternately with the milk, blending well with a spoon after each addition. Add enough of the remaining 1/2 cup flour to make a soft dough that is easily handled. Chill 1 hour or longer. (The dough can be kept in the refrigerator for up to 2 days, and then fried when needed)

Roll or pat dough on a floured board to 1/2-in. thickness, then cut out with a floured doughnut cutter.

Fry, turning once, in a deep fat fryer at 370�F. until golden brown on both sides. Drain doughnuts on a paper towel.

Serve.

Optional: Dust with granulated or powdered sugar or cinnamon sugar, then serve.

Makes about 2 doz. doughnuts.

AUTHOR:   DSredTX