1 pkg. dry granular yeast
1/4 c. lukewarm water
1/2 c. boiling water
2 tbsp. shortening
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. fresh milk or diluted evaporated milk
1 egg
1 tsp. nutmeg
3 3/4 c. sifted flour

Dissolve the yeast in 1/4 cup lukewarm water. Combine 1/2 cup boiling water, shortening, sugar and salt. Cool to lukewarm by adding fresh milk. Blend in egg and nutmeg and dissolved yeast; mix well. Add sifted flour. Mix to a soft dough. Place dough on greased bowl, cover and refrigerate 2 or 3 hours or overnight. Roll out on floured board or pastry cloth to 1/4" thickness. Cut into 1"x3" strips or cut rounds with doughnut cutter. Let rise in warm place, 85 to 90 degrees until double in bulk, about 40 minutes. Fry in hot fat, 375 degrees about 2 minutes on each side. Drain on absorbent paper, sprinkle with sugar.