Hi Roberta!  Mmmm – I love these doughnuts too!  I’ll try to get the recipe and picture  into the recipe section soon, but in the meantime, here’s the text. Sugared Drop Doughnuts Many rainy afternoons were brightened with these hot, fresh doughnuts. Preparation time: 8 minutes Cooking time: 22 minutes Makes 65 doughnuts Vegetable oil for frying 3 cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 cup milk 2 large eggs 3 tablespoons butter, melted 1 teaspoon vanilla extract 1 1/4 cups confectioners’ sugar 1. Pour enough vegetable oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365°F. 2. Combine flour, granulated sugar, baking powder, salt and nutmeg in a large bowl and mix well. 3. Whisk milk, eggs, melted butter and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. 4. Drop the batter by rounded teaspoonfuls into the hot oil; do not crowd the doughnuts. Cook until golden on all sides, about 2 minutes per doughnut. Drain on paper towels. Sprinkle doughnuts with the confectioners’ sugar. Variation Sprinkle doughnuts with a mixture of cinnamon and granulated sugar or with sweetened cocoa powder. Grandma’s Secret Tip Because she found a way to reuse everything, Grandma poured the cooking oil through a piece of cheesecloth to strain out any particles. She then put it into a clean bottle and used it for sautéing, but not for deep-fat frying. She  said the oil wasn’t pure enough to withstand high deep-frying temperatures.