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3 c. flour
3/4 c. milk
1 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. cooking oil
2 tsp. cream of tartar
1/2 tsp. powdered ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 bottle vegetable oil
1/2 c. powdered sugar

Mix all ingredients, except oil and powdered sugar, into a smooth
dough. Roll or press with hands to 1/2 inch thick. Use an empty
can (tomato paste size) to cut out doughnut holes. Use an empty
can (tomato sauce size) to cut out doughnuts.

Heat vegetable oil, about 2 inches deep, to 375-400 degrees for Frying (the
smaller the diameter of the frying pot, the less time and oil
required for frying the doughnuts).

Carefully drop doughnuts and holes into the oil. Fry until golden
brown, turning once. Drain on paper towel, sprinkle with powdered
sugar. Keep oil hot or the doughnuts will be greasy.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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