Salvation Army Donuts

Ingredients
7 1/2 cups sugar
3/4 cup lard
9 eggs
3 large cans evaporated milk
3 large cans water
18 cups all purpose flour
18 teaspoons baking powder
7 1/2 teaspoons salt
9 teaspoons ground nutmeg

[see below for modified version]

Cream sugar and lard together in a large bowl. Add and beat eggs into mixture. Combine evaporated milk and water. Add water mixture to creamed mixture. Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients. Add enough flour to make a stiff dough. Roll and cut. Five pounds of lard are required to fry the donuts.

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This modified version of the traditional donut recipe is somewhat more appropriate for the modern home chef:

2 cups all purpose flour
1 level teaspoon baking powder
1 T shortening
1 1/2 cups sugar
1/4 level teaspoon salt
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground cinnamon
1/2 cup milk
1 egg

Cooking oil or lard for deep frying

Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar.

Makes about 15 good-sized donuts