1 cake yeast
1 c. milk, scalded and cooled
1/2 tsp. salt
1 egg, beaten
1 tsp. nutmeg
1/3 c. sugar
3 1/2 c. sifted flour
3 tbsp. shortening

Dissolve yeast in lukewarm milk, add 1 1/2 cups flour and beat until smooth. Cover and let rise in warm place until doubled. Combine sugar and shortening. Add salt, egg and nutmeg. Stir into yeast sponge. Add remaining flour and beat well. Place in greased bowl and let rise until double in bulk. Roll in floured board 1/2 inch thick. Cut with doughnut cutter and let rise 45 minutes. Fry in hot fat.