Categories: Breads 
      Yield: 6 servings 
  
      1 c  Sugar                                    Flour 
      1 c  Milk, scalded                     1/2    Cake dry yeast 
      2 tb Melted butter or butter                  OR 1/2  cake compressed 
           -substitute                              -yeast 
    1/2 ts Salt                              1/4 c  Lukewarm water 
      2    Eggs, well beaten                 1/4 ts Nutmeg 
  
  OR 1/4  tsp 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 (365Ü 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.