Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  1                cup  milk -- scalded
  2        tablespoons  melted butter or butter substitute
     1/2      teaspoon  salt
  2                     eggs -- well beaten
                        flour
     1/2                cake dry yeast
                        OR 1/2 cake compressed yeast
     1/4           cup  lukewarm water
     1/4      teaspoon  nutmeg
                        OR 1/4 ts cinnamon

Preparation:

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.

Nutritional Information:

22 Calories (kcal); trace Total Fat; (14% calories from fat); trace Protein; 4g Carbohydrate; 8mg Cholesterol; 27mg Sodium