|Flour||4 Cup (64 tbs)|
|Baking powder||4 Teaspoon|
|Milk/Water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Shortening||2 Tablespoon (butter or vegetable fat)|
Sift flour twice with baking powder, salt, nutmeg and cinnamon.
Cream shortening, add sugar gradually and continue beating until light and fluffy.
Add milk and flour mixture alternately, stirring until blended.
Roll out on a lightly floured board, about Vi" thick.
Cut with a floured doughnut cutter and let stand for 20 minutes.
Drop into deep oil (365° - 375° F) and fry until golden brown — 3 — 5 minutes; turning the doughnuts as they rise to the surface.
Drain on absorbent paper.
Sprinkle with castor sugar.