Sweet Milk Doughnuts

Cream fat, add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll.

With knife, toss about 1/3 of dough on lightly floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use floured spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter.

Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other. Turn but once. Drain over fat and then on absorbent paper.

When partly cool, or just before serving, sprinkle with powdered sugar, if desired.

Recipe Source: "Metropolitan Cook Book" (Metropolitan Life Insurance Company, 1955)