3/4 c. milk
1/3 c. sugar
1 tsp. salt
1 pkg. granular or compressed yeast
1/4 c. water
4 1/4 c. flour
1 tsp. nutmeg
1/3 c. soft shortening
2 eggs

Scald milk, add sugar and salt, then cool to room temperature. Sprinkle yeast over warm water or crumble yeast into the luke warm water. Stir until dissolved. Add milk mixture, 2 cups flour and nutmeg. Beat well. Stir in shortening and eggs. Add remaining flour. Place in a greased bowl, in a warm place, until doubled. Turn out on a lightly floured board. Roll dough 1/3 inch thick and cut. Remove trimmings and form into a ball. When doubled roll out and cut. Let cut doughnuts rise until very light, 30 to 40 minutes. Leave uncovered so crust will form. Pickup on spatula and ease into deep hot fat. Drain.

ICING:

1/3 c. boiling water
1 c. confectioners sugar

Dip warm donuts in warm icing and put on rack to drain.