Grandma must have made thousands of these for us and for parent-teacher conferences at the school in Clancy.

My dad loved them—so did all the Clancy school parents.

Ingredients:
3 eggs
1 cup sugar
3 tablespoons melted shortening
1 teaspoon vanilla
3½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon soda
½ teaspoon nutmeg

Beat the eggs well and add the sugar and melted shortening. If you want to, add a teaspoon of vanilla now.

Sift the dry ingredients together and add them to the egg mixture alternately with:
1 cup buttermilk.

(That is: 1/3 of the flour, half the buttermilk, 1/3 of the flour, other half of the buttermilk, balance of the flour.)

Chill the dough for an hour or so; then roll on a floured board to about a half inch thick; cut with a donut cutter and fry in deep fat heated to about 375.

I find it is easier to cut all the donuts and place them on wax paper before I start frying them.

The dough is sticky so use a lot of flour to roll, but don’t work the dough any more than you have to.

When one side of the donut is brown, turn it and fry until the second side is brown.

Be sure to fry the donut holes, too.

Drain on paper towels. When they are still warm, shake them in a bag with sugar (or sugar and cinnamon)—or just leave them plain.