2 dozen, using cutter 3 inches in diameter with center hole 1 1/2 inches in diameter.
2 to 3 pounds Swift'ning for deep fat frying.
1 package of compressed or dry granular yeast.
1 1/4 cups milk.
5 cups sifted flour.
1/4 cup Swift'ning.
2 teaspoons cinnamon.
3/4 teaspoon nutmeg.
3/4 cup sugar.
2 1/2 teaspoons salt.
Scald milk. Add 1/4 cup Swift'ning and stir until melted. Add beaten eggs and sugar, reserving 1 tablespoon sugar to combine with yeast. Mix yeast and sugar together until yeast and sugar liquefy. When milk-egg mixture is lukewarm, add yeast mixture. Sift together flour, cinnamon, nutmeg, and salt, and add to yeast mixture to form a stiff dough. Turn out onto floured board and knead until smooth. Put dough into bowl which has been rubbed lightly with Swift'ning. Lightly coat top of dough with softened Swift'ning. Let rise in warm place until doubled in size. Roll out 1/2-inch thick. Cut doughnuts. Let rise until doubled in bulk. Fry in deep fat until lightly browned, first on one side, then on the other. Drain on absorbent paper.
Note: If desired, roll doughnuts in granulated sugar or glaze while still hot.
Make a very thin icing by adding water to sifted confectioner's sugar. Flavor with vanilla. Brush glaze on doughnuts while still hot.