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Doughnut Glaze:

1/74 cup sugar Combine ingredients and simmer

% cup water for 5 minutes. Add vanilla.

V3 cup butter Brush on doughnuts with pastry
brush.

Mrs. Ruth Dyck

} DOUGHNUT BALLS

}

2 cups biscuit mix % cup cocoanut
% cup sugar l egg
% tsp. nutmeg 2/4 cup milk

Put biscuit mix into bowl, add sugar, nutmeg and
cocoanut. Make a well in ingredients and add egg
and milk. Mix well. Drop from teaspoon into hot

shortening.
a Mrs. Irene Dais
-SPUDNUTS
2 tbsp. yeast 5 eggs, well beaten
4 cups scalded milk 1 cup sugar
1 cup margarine, melted 2 cups mashed potatoes
1% tsp. salt 2 tsp. mace or nutmeg
flour

Prepare yeast as directed on package. Add to cooled
milk. Then add sugar, eggs, margarine, salt, mashed
potatoes and spice. Add enough flour to make a soft
dough. Knead lightly. Let rise until double in
bulk. Then roll out and cut with doughnut cutter.
Let rise again 1 hour. Fry in deep hot fat. Dip in
glaze as follows:

2 lbs. icing sugar 1% tsp. vanilla
2 tsp. butter hot water

Combine above ingredients adding enough hot water
to make a thick paste. Dip doughnuts in glaze while
still hot. Makes over 9 dozen doughnuts, These
May be packed in plastic bags and frozen. To re-heat
put frozen doughnuts in roasting pan (covered) in
preheated oven 300°.

Mrs. Peggy Laboucane

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