1 1/4 c. milk
1/4 c. shortening
1/2 tsp. salt
1 cake compressed yeast
About 5 c. sifted enriched flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. mace
3/4 c. sugar
3 eggs

Scald milk. Add shortening and salt; cool to lukewarm. Add crumbled yeast and 2 1/2 cups flour. Beat until smooth. Cover and let rise until bubbly. Mix spices with sugar and add to sponge with beaten eggs; mix well. Add remaining flour to make a dough that can be kneaded. Knead until smooth. Cover and let rise until doubled in bulk. Roll out 1/2 inch thick and cut with floured doughnut cutter. LEt rise on board until doubled in bulk. Fry in deep fat (375 degrees) 3 minutes, or until lightly browned, first on one side and then on the other. Drain on unglazed paper. Makes about 3 dozen doughnuts.