Farm Journal's Country Cookbook, 1959
| 1 hour — 2 dozen | |||||||||||||||||||||||||||||
Ingredients
| |||||||||||||||||||||||||||||
InstructionsCream butter and sugar; add eggs and lemon rind; beat until light and fluffy. Sift flour with baking powder, salt, and nutmeg; add alternately with milk to creamed mixture. Mix well. Roll out on lightly floured board, and cut with doughnut cutter. Fry in hot fat (365F) 3 minutes. Drain on paper toweling. |
|||||||||||||||||||||||||||||