Celebrate a holiday with this breakfast recipe, an old standby from Nellie Reed of Owls Head, Maine.
Cream sugar and lard or shortening, and mix in beaten eggs. Sift together dry ingredients. Add buttermilk or sour milk alternately with dry ingredients to egg and sugar mixture. Stir until dough is well mixed and slightly sticky. Roll out dough until ¼ to ½ inch thick, and cut with a doughnut cutter. Drop a few at a time into hot fat (350-360 degrees F) and turn immediately. Fry until golden brown and drain on paper towels before serving. If desired, sprinkle while hot with granulated or powdered sugar, or cinnamon and sugar.