2 eggs.

1 c. sugar.

4 tbsp. melted lard.

3/4 c. sour milk.

2 c. flour.

1/2 tsp. salt.

1/2 tsp. soda.

1 tsp. baking powder.

Grated nutmeg.

Beat eggs till light, then add sugar and melted lard (which must be barely melted and not hot); beat well together, and add milk and the dry ingredients sifted together. Beat well for a few minutes till quite light; add enough flour so that the dough may be rolled out about 3/4-inch thick. Cut with doughnut cutter. Do not work in too much flour in re-rolling the dough. The secret of good doughnuts is to keep the dough soft. Roll and cut them all before trying to fry them. This will allow a sort of crust to form on the outside and prevent fat from soaking through. Fill a skillet about three fourths full of lard; when boiling hot, drop in doughnuts, quickly lower the heat, turn doughnuts over just once, drain on brown paper. Every time the doughnuts are added to the lard the heat must be raised for a few minutes, then lowered.

These will keep fresh about a week, if kept in a closed stone jar. Roll in powdered sugar before serving.