1/4 c. butter
1/2 c. sugar
1 tsp. salt
1/4 tsp. ginger
1 c. boiling water
1 c. canned milk
2 eggs
7 1/2 c. flour (about)
1 pkg. yeast
1/2 c. warm water
2 tsp. sugar

Sprinkle 1 package yeast on 1/2 cup warm water and 2 teaspoon sugar and let stand a few minutes. Mix butter, sugar, salt add boiling water and milk, cool to lukewarm. Add eggs, yeast mixture and flour. Mix and place in refrigerator until needed. Roll out and cut with doughnut cutter. Let rise 30 minutes. Fry in deep fat. Cool to room temperature then dip in glaze.

GLAZE:

1 1/2 c. powdered sugar
1/2 c. boiling water
1/2 tsp. lemon juice