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In a mixing bowl, beat eggs for 5 minutes. Gradually beat in sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla,
2 c. flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and chill for 2-3 hours. Roll on a floured surface to 1/2 inch thickness. Cut with a 2-1/2 inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 2 minutes per side or until browned. Drain on paper towels. Yield- 3 dozen.
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