1 cupful milk
1/4 yeast cake
1/4 cupful lukewarm water
1-1/2 teaspoonfuls salt
1 cupful sugar
1/4 cupful Crisco
2 eggs
1 teaspoonful grated nutmeg
Flour
Dissolve yeast cake in lukewarm water. Scald milk and cool, then add
yeast, half teaspoonful of the salt and flour to make a drop batter.
Set in a cosy place to rise. Cream Crisco with sugar, add eggs well
beaten, remainder of salt and nutmeg, add to yeast mixture with enough
flour to make stiff dough; let rise again. When risen, make into small
balls and place in a Criscoed pan to rise. When light drop into plenty
of hot Crisco and cook from four to five minutes until doughnuts are
done. Drain on soft paper and dredge with powdered sugar.
Sufficient for seventy doughnuts.