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3 1/2 c. sifted flour
4 1/2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
3 tbsp. shortening
1/2 tsp. mace (opt.)
1 c. sugar
2 eggs, well beaten
1 c. milk
1/2 c. sifted flour


Sift together flour, baking powder, cinnamon and nutmeg. Work shortening in with spoon in medium bowl until creamy. Add sugar gradually, while continuing to work until light. Add eggs; beat well with spoon. add flour. Mix alternately with milk. Blend well with spoon after each addition. Add enough or half cup flour to make a soft, easy handling dough. Chill one hour or longer. Roll dough on floured board to 1/2" thickness. Cut out with doughnut cutter. Form trimmings of dough into a ball, roll and cut. Fry in 1 12/" grease or salad oil 370 degrees on deep fat thermometer or until cube of day old bread browns in 60 seconds. Fry as many as easily float. As soon as doughnuts rise to surface, turn with a long handled fork. Do not pierce. Turn often until golden and done. Remove with fork; hold over fat a second; drain on brown paper.

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