DOUGHNUTS

3 1/2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
2 tablespoons shortening
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla
1 cup buttermilk
oil for frying
Measure sifted flour and resift three times with baking powder, soda, salt and nutmeg.
Cream shortening and sugar thoroughly; add eggs and vanilla and blend well.
Add dry ingredients alternately with buttermilk in 3 or 4 parts, stirring only until well mixed.
Chill dough.
Take out only part of dough at a time and roll out on a lightly floured board to 1/4 to 3/8 inches thick. Cut out with floured doughnut cutter.
Fry in deep oil (at 375°) only until underside is golden brown; turn and brown other side.
Remove from oil with slotted spoon. Drain on paper towels.
Put granulated sugar, confectioners sugar or cinnamon and sugar into a paper or plastic bag. Place doughnuts in bag while warm and shake to coat.