New England Buttermilk Doughnuts
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|Soda||1 1⁄2 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Shortening||3 Tablespoon, melted|
|Buttermilk||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
1. Sift together the flour, nutmeg, allspice, soda, cream of tartar and salt.
2. Beat the eggs until thick and lemon-colored and gradually beat in the sugar. Add the melted shortening and buttermilk, then add the flour mixture. Mix well, chill and turn out on a well-floured board or pastry cloth.
3. Roll to one-quarter inch thick; cut with a floured cutter.
4. Fry a few at a time in deep hot fat (375° F.) for three minutes or until brown, first on one side and then on the other.