Raised Doughnuts
| 1 cupful milk | 1 cupful sugar |
| 1/4 yeast cake | 1/4 cupful Crisco |
| 1/4 cupful lukewarm wate | 2 eggs |
| 1-1/2 teaspoonfuls salt | 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.