Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Dough-nuts

Boil a quart of new milk and melt in it half a pound of butter; beat three eggs with two pounds of sugar, and pour on them the boiling milk, stirring all the time; when it is nearly cold, star in a tea-cup of yeast, a spoonful of salt, and flour enough to make a stiff batter; when this is quite light, knead in flour to make a soft dough, two grated nutmegs and a little mace; let it rise again till it is very light; roll it out thin, cut it in shapes, and fry them in hot lard; dust over cinnamon and loaf-sugar, pounded fine, while they are hot.