1 yeast cake
1/4 c. luke warm water
1 c. milk scalded. Add 1/2 tsp. salt, 3/4 c. sugar, 1/2 c. shortening.
When milk mixture has cooled add enough flour to make a smooth dough, then the yeast mixture, along with 1 or 2 eggs, 1 tsp. of lemon extract and the rest of the flour, which should be about 4-1/2 altogether and 1 tsp. of nutmeg. Let double in bulk. Knead down and let rise again until light. Cut them and rise again until light. Put in hot grease. I drain them on scotch toweling and then put them in a mixture of powdered sugar and water. Stand them on their end and turn them frequently while they are cooling.
🙂