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3 c Flour
3/4 c Milk
1 c Sugar
1/2 ts Salt
1 ts Baking soda
1 tb Cooking oil
2 ts Cream of tarter
1/2 ts Powdered ginger
1/2 ts Powdered cinnamon
1/2 ts Nutmeg
Combine all ingredients into a smooth dough, rolled flat to 1/2" thickness. Using can covers (or what you have) cut into doughnut shape, using additional flour to keep dough from sticking. If no suitable doughnut cutters are available, cut into 2" squares. Fry in hot fat until golden brown. Drain on absorbent paper. While frying, keep the fat hot enough to actively bubble.
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