Sugar-Coated Sour Milk Doughnuts

Combine the flour, baking soda, salt, nutmeg, and cream of tartar. In large mixing bowl, cream the 3/4 cup sugar and the 1/4 cup Crisco; beat in eggs. Add flour mixture alternately with sour milk, beating till blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Fry in deep Crisco heated to 365F til doughnuts are golden brown, about 2 - 3 minutes, turning once. Drain on paper toweling. Roll in granulated sugar.

Makes 24 doughnuts and 24 holes.

Tips:

On lighly floured surface, roll chilled dough about 1/4 inch thick. Dip doughnut cutter in flour between cuts; cut straight down.
Heat Crisco in saucepan to 365 F using a frying thermometer to check the temp. Fry a few doughnuts at a time, turning once.
Use a slotted spoonj or fork to remove doughnuts from hot grease. Drain on paper towelling before frosting or sugar coating.