Raised Doughnuts

1 1/2 cup scalded milk
2 T yeast
1 cup warm water
1/2 c shortening
2/3 c sugar
2 beaten eggs
1 T salt
1/8 t nutmeg or vanilla
7 cups flour


Cool milk. Soften yeast in 1 c water. Add to milk (warm). Cream shortening, sugar and eggs. Beat. Add salt and nutmeg. Then add milk and yeast mixture altogether. Gradually beat in the flour for soft sponge ball. Let rise until double. Roll out on floured board until 1/2 inch thick. Cut into doughnuts. Let rise until double. Fry in hot oil. Takes about 1 1 /2 lbs shortening. While hot, dip in glaze. Dip doughnuts immediately after frying in this glaze. Cool on rack.


Glaze: 1 lb powdered sugar, 1/2 c cold water, 1 t vanilla. Mix and Set on stove

This recipe is attributed to Sallie. Sallie was one of Grandma's sisters. When I read through this recipe, I picture several women in a kitchen making these doughnuts. It is a lot of work, but I imagine that they are doing many things at once. Many women in the kitchen, working on different projects or portions of projects. Pots on the stove boiling, cutting boards full of items, bowls of dough in different stages of rising set about in warm areas of the kitchen, the dust of flour on surfaces and chatter between them all about life.