1953 HOMEMADE DOUGHNUTS

My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too.  She saved many of the recipes from these magazines, sometime the magazine itself.  After her death, while going through her things, I was excited to find many of these old treasures.  This recipe was from 1953.

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar

In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside.  In another bowl combine milk and melted shortening.  In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes.  Add milk mixture; stir with wooden spoon to combine.  Add flour mixture and stir with wooden spoon until smooth.  Cover dough; chill 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface.  Roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch round cutter.  Use a 1 1/4-inch cutter to cut the hole for the doughnut.  If you have it, you can just use a doughnut cutter.

Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes.

Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar.  Serve warm.

To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.

Yield: approximately 15 doughnuts + holes

Note: This is a Better Homes and Gardens recipe.