Title: New England Doughnuts
Categories: Cake Blank
Yield: 6 Servings
| 1 | tb | Shortening |
| 1 | c | Sugar |
| 1 | | Egg, well beaten |
| 3 | ts | Baking powder |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 2 | c | Flour |
| 1/2 | ts | Nutmeg |
Cream shortening and sugar. Add egg, milk, salt, and nutmeg. Sift flour,
measure, and sift with baking powder. Mix thoroughly. Add sufficient flour
to make a soft roll dough. Chill dough. Turn onto lightly floured board.
Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365
F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton,
Concord, MA.