INGREDIENTS

INSTRUCTIONS

In a large bowl- Grandmother's was a big heavy pale green pottery one-
place lard, sugar, salt, milk, and boiling water. Allow to cool to  luke
warm.  Proof yeast in 1/4 cup lukewarm (110 F.) water. Add yeast to bowl
along with  with the egg, when temp is no more than 110 F. Stir in 2 cups
flour, beating well.  Add enough flour to make a soft dough. Heat deep fat
to 375 F.  Roll dough out, a bit at a time, to 1/4 inch thick. Cut into
squares, drop into fat. The doughnuts should turn over by themselves, but
if they don't, nudge them over. They should be a golden brown. Grandmother
placed them on brown bags to drain, but paper  towels are probably safer.
She put them on a plate and shook powdered sugar over them.  My kids  felt
they should be placed in a small brown bag and shaken with the sugar. If
all the dough isn't used up, or if you want to make it the night before,
store in a greased bowl in the fridge, top of dough greased, covered with
waxed paper and a cover, or plastic wrap.  Do not let this dough rise after
rolling out- it does that in the hot fat. Makes 2-3 dozen doughnuts. We
called beignets French Market doughnuts, until suddenly the world
discovered them- now we speak french ;-).   My grandmother didn't believe
in fried food- said it wasn't good for you, but every now and then, if we
whined enough, this is how she made them.
Recipe By     : DDMmom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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