Sift dry ingredients (except sugar) three times. Cream sugar and lard well, add the eggs, and beat with an electric mixer. Add milk to egg mixture and beat well. Add sifted dry ingredients all at once and mix well. Cover and chill for 1 hour. Divide dough into 2 parts and roll on a floured board to 1/2 inch thickness; cut with doughnut cutter. Melt lard in deep fryer and heat to 375F. Fry doughnuts quickly,turning as soon as they come to the top (do not crowd kettle). Cook to golden brown. Roll in granulated sugar while still hot if desired. Lard may be strained, covered, stored in refrigerator, and used again for frying. Makes about 2 dozen doughnuts.
Origin: Hearth and Home Companion Shared by: Sharon Stevens