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Rich Doughnuts

5 tablespoonfuls Crisco 3 eggs 4 teaspoonfuls baking powder 1½ teaspoonfuls salt 1 cupful milk 1 teaspoonful grated nutmeg Flour to make soft dough From 42 to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds.

Sufficient for sixty doughnuts.