Title: Raised donuts
 Categories: Breads
      Yield: 6 Servings
 
      1 c  Sugar
      1 c  Milk, scalded
      2 tb Melted butter or butter
           -substitute
    1/2 ts Salt
      2    Eggs, well beaten
           Flour
    1/2    Cake dry yeast
           OR 1/2  cake compressed
           -yeast
    1/4 c  Lukewarm water
    1/4 ts Nutmeg
           OR
    1/4 ts Cinnamon
 
  Scald milk, at night, and add butter and salt.  Cool until lukewarm.
  Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in
  enough flour to make of soft roll dough consistency. Cover and let
  rise overnight. Next morning cut down, add sugar, eggs, and enough
  additional flour to form a soft roll dough. Cover and let rise until
  double in bulk. Turn onto lightly floured board, roll in sheet 1/3
  inch thick, cut with lightly floured cutter.  Cook in deep, hot fat
  (365 F). Drain on crumpled, absorbent paper.  The doughnuts should
  rise to the top and begin to brown almost instantly.  48 doughnuts.
  Florence Taft Eaton, Concord, MA.