2 yeast cakes

1 cup milk, scalded

1/4 cup sugar

1 1/2 tsp. salt

1/4 cup shortening

2 eggs, beaten

3 1/2 to 4 cups sifted flour

 

Scald the milk and cool to lukewarm. Crumble yeast into a big bowl, add the milk, sugar, salt, shortening, and beaten eggs. Blend in flour in several portions. Turn out on a floured board and knead until smooth and elastic. Put into a greased bowl, cover and let rise until double in bulk. Punch down and roll out to 1/3″ thickness. Cut and put out on wax paper or table dusted with flour. Let rise until double in size then fry in deep fat.

 

Glaze

1 cup powdered sugar

1/3 cup boiling water

Sift sugar, add water and dip doughnuts in it and let dry.