Cincinnati Enquirer, 23 October, 1958
Cp CINCINNATI ENQUIRER '1 tOOD - wot J. ti IICTIOK 1 , V..... - - .'. .. - v. . ? I - " I III .Ji--XA.. .Ji--XA.. .Ji--XA.. .Ji--XA.. x V J1 W Dough Doughnuts Hot And Sugary Disappear In A Hurry! nuts Can Prevent Tricks WHEN YOUR DOORBELL rings Halloween, give trickster a real treat Freshly made doughnuts will give you reputation of being a good cook i well as being generous. ""Even If you've never made doughnuts before, yu needn't hesitate about trying them. Just follow recipe directions, directions, and the results will be spicy good for dunking or Just plain eating. Spicy Doughnuts 3i cups sifted flour 4 teaK)ons baking powder 1 teaspoon salt 4 teoapoon soda, 1 teaspoon nutmeg Vi teaspoon cinnamon 2 1 cup sugar S tablespoons melted shortening i to 'j cup buttermilk Sift together flour, baking powder, salt. soda, nutmeg and cinnamon. Beat eggs until light in color. Add sugar and shortening to eggs and beat until thick. Stir in ' cup buttermilk. Add flour mixture all at once and blend well. Dough should be soft. If more liquid is needed, add enough of remaining buttermilk to make a soft dough. Cover and chill at least 1 hour. Turn U of the dough at a time onto a lightly floured board or pastry cloth. Roll 's inch thick. Let stand 20 minutes. Cut with floured 2'i-inch 2'i-inch 2'i-inch doughnut cutter. Flaee doughnuts in deep hot fat (373 degrees. Turn when they rise to the surface. Fry until golden brown on both sides. Drain on absorbent paper. Roll warm doughnuts in granulated sugar or confectioners' sugar. Makes about 2 dozen doughnuts.