New England Buttermilk Doughnuts

4 1/2 cups sifted flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
3 eggs
1 cup sugar
1 cup buttermilk
3 tbsp shortening, melted
Oil for deep frying

Sift together the flour, baking soda, cream of tartar, salt, allspice, and nutmeg.

Beat the eggs until thick and lemon colored; gradually beat in the sugar. Add the buttermilk and melted shortening.

Add the flour mixture; mix well. Turn out on a well-floured board or pastry cloth*. Roll to 1/4 inch thick; cut with a floured cutter.

Preheat oil to 375 degrees F for deep frying**.

Fry a few at a time in deep, hot fat at 375 degrees F for 3 minutes, or until brown, first on one side, then on the other side. Drain on paper towels.

Tips:
*For tender doughnuts the dough must be soft, not nearly so stiff as for bread. Plenty of flour on the board eliminates the need for handling which ic undesirable.

**Any heat higher than 375 degrees means that the doughnuts cook on the outside, but not on the inside. Any lower than that means they become grease soaked. Frying, too, causes the temperature to drop sharply.