2 lb Lard
1    Egg
1 ts Baking soda
1/2 ts Salt
1 c  Sour cream
2 1/4 c  Flour
Powdered sugar

Melt lard in kettle over low heat. Beat egg, baking soda and salt
into sour cream in bowl. Beat in 1 cup flour until well mixed.
Continue to work in flour, 1/4 cup at a time, until you have a dough
that can be rolled. Roll dough in a strip 4x16x 1/4″. With floured
knife cut into 4″ strips about 5/8″ wide.Heat lard to 375. Twist a
strip like a corkscrew (it will stretch as you do this); bring ends
together and pinch them. Drop twisted dough into hot fat. In 2
minutes dough should be brown on both sides, crisp and cooked
through. If browning takes less time, fat is too hot; if it takes
more than 3 minutes, fat is not hot enough. Remove doughnut to brown
paper to drain and coat with sugar.