Dough:

3-1/2 cups sifted all-purpose Flour

4-1/2 tsps Baking Powder

1/2 tsp. Nutmeg, 1/2 tsp. Mace, 1 tsp. Salt

3 tbsp melted Butter or Margarine

1 cup granulated Sugar

4 Egg Yolks, beaten

Add 1 tsp Real Vanilla and blend.

1 cup + 2 tbsp Milk

Frying:

Chill dough 1 hour or longer.

Roll dough on floured board to 1/2" thickness; cut with small, floured doughnut cutter. Fry in 1-1/2" shortening, lard, or salad oil, heated to 375 degrees on deep fat thermometer.

Fry as many at one time as will float easily on fat. (Probably three.) As soon as the doughnuts rise to the surface, turn. Turn often until golden and done. Remove and drain on brown paper. Cool and roll in granulated or powdered sugar.