Doughnuts
3 tablespoons Mazola 11/3 cups sugar 2 eggs 3/4 teaspoon salt 1 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup Argo or Kingsford's Cornstarch 4 cups flour 4 teaspoons baking powder 1 cup milk Mazola for deep frying Beat the eggs. Add the three tablespoons Mazola, the sugar, salt and spices and stir till well mixed. Sift together the flour , cornstarch and baking powder. Add the milk to the first mixture. Beat in the flour mixture, turn on a slightly floured board, roll to one-third inch thickness, shape with a doughnut cutter and fry in deep Mazola heated to 350 degrees F. or until a bit a bit of bread will brown in one minute. Turn as soon as they rise to the surface and cook about four minutes, turning occasionally. Drain on crumpled paper, dust with confectioner's sugar mixed with a little cinnamon if desired and serve warm or cold. To freshen, place in a hot oven three or four minutes.