Cake Doughnuts

Break the eggs into a mixing bowl and beat until light and lemon-colored. Gradually beat in the sugar until the mixture is thick and ribbony. Sift together the flour, baking powder, salt, and nutmeg. Add this to the beaten eggs and sugar alternately with the milk and melted butter, and stir lightly until the flour is moistened. Allow the mixture to stand about 15 minutes. If the dough should seem very thin, chill it a half hour before rolling. Take half the dough and roll about 3/4 inch thick. Cut with a floured doughnut cutter, and be sure to save the holes. They are most delicious when fried. With the aid of a spatula, lift the cut doughnuts to wax paper or a lightly floured board. Allow them to stand in a cool place 15 minutes before frying. The fat for frying the doughnuts should be 2 to 3 inches deep and should be heated to 365 degrees. Lower the doughnuts, one or two at a time, into the hot fat. When they are brown on one side, turn with the aid of a spatula or tongs and brown the other side. When nicely browned, remove to absorbent paper. Be sure to reheat the fat to 365 degrees before adding additional doughnuts. When all are fried, sprinkle with granulated or confectioner's sugar. Fry the holes separately and roll them in sugar as well. Potato Doughnuts: Use only 3/4 cup milk and add 1/2 cup mashed potatoes.