1Since this is a recipe from 1921, they are not specific as to oil temp. I would guess 325 or 350F.
I would use lemon zest if you like that or even orange zest. All nutmeg if you like it. Also cinnamon would be good.
2Stir together all dry ing. Add wet ing. Make sure oil is hot enough so the dough doesn't soak up the oil. Drop by spoonfulls (soupspoon size) and fry until golden. Drain & roll in granulated sugar & cinnamon.