3 tablespoons butter or shortening
2/3 cup sugar
1 egg, beaten
3 cups flour
3/4 teaspoon salt
1 teaspoon nutmeg
4 teaspoon baking powder
2/3 cup milk
Half fill frying kettle with lard, oil or other cooking fat and put over low flame to heat. Line dripping pan with clean, unglazed paper and put aside ready to drain Donutsream butter and sugar; add beaten egg. Sift together flour, salt, nutmeg, and baking powder and add to first mixture. Add milk slowly; then add remainder dry ingredients. Add enough more flour to roll. Roll out part of dough at a time on slightly floured board to about one-half inch thick. Cut with donut ter first dipped in flour. If dough is chilled before rolling, it will be easier to handle.
Test fat with thermometer. When temperature reaches 375 F. it is ready for frying. If donutsthicker than one-fourth inch, they will require a lower temperature, 370 F. If fat is not hot enough, grease will be absored and if too hot donudonutsck. If you don’t have a thermometer, test with small cube of bread. Drop the bread in fat; if it browns in 60 seconds, it is just hot enough. Place as many donutsindonuts will just cover bottom and lower basket in fat, or drop them into the fat and as they come to the surface see that they do not overlap. donutswill pdonuts rise to surface as they cook. When brown on one side, turn and brown other side, cooking thoroughly. It should take about 2 minutes to fry DonDonutsn well, then put on prepared paper to drain again. Sprinkle wiht powdered sugar just before serving.
1929 Royal Baking Powder cookbook