1 pkg. active dry yeast
1/2 c. warm water
3/4 c. milk
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/3 c. soft shortening
2 eggs
3 1/2 c. flour

Add yeast to warm water; set aside. Scald milk. Let stand to lukewarm and add dissolved yeast and water mixture. Pour into a large bowl with sugar and salt. Add nutmeg.

Mix shortening, eggs and flour. Beat until batter is soft (about 100 strokes). Let rise in warm place until double in bulk. Drop by teaspoon in deep fat until golden brown. Drain. Coat with confectioners' sugar.