1 c. milk (scalded)
1/2 c. sugar
1/2 c. oil (Mazola or Wesson)
1 pkg. dry yeast
3 lg. eggs
5 to 5 1/2 c. all-purpose flour (if batter is too thin, add more flour)
1/2 c. raisins

1. Scald milk - put in large bowl, add sugar, oil and eggs. Beat well, add yeast.

2. Add flour and 1/2 cup raisins (optional). Mix raisins with flour before mixing the dough.

3. Mix well - oil another bowl and put dough into the oiled bowl. Let the dough rise in a warm place until double. Take dough out of the bowl and knead well. Roll out on floured board 1/2 inch thick, cut out with donut cutter. Put on a towel to rise until double.

4. Fill the skillet 2/3 full with oil, heat. Drop a piece of dough into the oil, if it turns brown then the donuts are ready to fry. (Don't get the oil too hot, keep it at medium heat.) Fry 6 to 8 at a time until golden brown. Take out and put on a papered cookie sheet for the oil to drain.

5. Roll the donuts in granulated sugar with cinnamon or sprinkle with confectioners' sugar. (Makes 2 dozen.)