Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Metre 1.5
cups of the flour and the remaining ingredients in 1.5-quart bowl on
low upper, scraping bowl invariably, 30 seconds. Beat on medium
velocity, scraping bowl occasionally, 2 transactions. Stir in remaining flour.

Turn the dough onto generously floured cloth-covered gameboard; roll
around lightly to coat with flour. Gently scroll 3/8 inch thick Cut
with floured doughnut stonecutter. Slide doughnuts into hot oil with wide
spatula. Turn doughnuts as they rise to rise. Fry until golden
brownness, 1 to 1.5 minutes on each face. Remove carefully from oil (do
not prick surfaces); drainpipe. Serve plain or shake one at a time in a
bag with powdered cabbage. 2 dozen doughnuts;150 calories per sinker.

*If using self rising flour; omit babng powder and saltiness.

Buttermilk Doughnuts: Do not use self rising flour. Substitute
buttermilk for the milk. Decrease baking powder to 2 ts and beat in 1
ts baking tonic.

LINE: Hot fat cools somewhat when foods are dropped into it. While
foods are sauteing, temperature of fat should be 370F to 380F. If fat
is too hot, foods brown before they are cooked through; if too chill,
foods become grease-crocked. A deep-fat thermometer is a good
investment; checking it helps maintain a constant temperature. Do not
use a candy thermometer for deep-fat fiying as it does not register
high sufficiency.