1 cp sugar
1 cp milk, scalded
2 tbsp melted butter or butter substitute
1/2 tsp salt
2 eggs, well beaten
1/2 cake dry yeast or 1/2 cake compressed yeast.
1/4 cp lukewarm water
1/4 tsp nutmeg
1/4 tsp cinnamon
1 - Scald milk, at night, and add butter or butter substitute and salt.
2 - Cool until lukewarm.
3 - Add yeast, softened in lukewarm water, and nutmeg or cinnamon.
4 - Cut in enough flour to make a slft roll dough.
5 - Cover and let rise overnight.
6 - Nect morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough.
7 - Cover and let rise until double in bulk.
8 - Turn onto lightly floured board,m roll in sheet 1/3 inch thick, cut with lightly floured cutter.
9 - Cook in deep, hot fat(365 degrees F.).
10 - Drain on crumpled absorbent paper.
The doughnuts should rise to the top and begin to brown almost intantly.