Here is another recipe from the Halloween section of the Ten P.M. Cook Book.  The drink in the food photo is the Hot Spiced Pineapple Juice from the previous recipe post.

• 3 – 1/2 cups sifted all-purpose flour
• 2 teasp. baking powder
• 1 teasp. baking soda
• 1/2 teasp. cinnamon
• 1/2 teasp. nutmeg
• 1/2 teasp. mace
• 1 teasp. salt
• 2 eggs
• 2 tablesp. soft shortening
• 1 cup granulated sugar
• 3/4 buttermilk or sour milk

Sift flour, baking powder, soda, cinnamon, nutmeg, mace, salt.  In large electric-mixer bowl, with mixer at medium speed (or with spoon), beat eggs well; beat in shortening, sugar, then buttermilk.  Add flour mixture, all at once, beat just until smooth.  Refrigerate 1 hr. or longer.  On floured surface, roll dough 1/2″ thick. With floured doughnut cutter, cut out doughnuts.  Form doughnut trimmings into ball; roll; then cut.

To fry: Fry doughnuts in 1 – 1/2″ fat or salad oil, heated to 370 degrees F on deep-fat frying thermometer, or until square of day-old bread browns in 60 sec. Fry only as many doughnuts at one time as will float easily on fat.  As soon as doughnuts rise to surface, turn with long-handled fork (don’t pierce). Turn often thereafter until golden and done.  Remove with fork; hold over fat 1 sec.; drain on paper towels.  Serve as is.  or dust with sugar, sugar and cinnamon, or confectioner’s sugar.

Makes about 2-1/2 doz.