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4 pkg. dry yeast
1 c. warm water
2 c. milk, scalded
1 c. sugar
2 tsp. salt
3/4 c. Crisco
8 c. flour

Mix yeast and warm water and let stand. Blend milk,
sugar, salt and Crisco together. Cool to lukewarm. Add to
yeast mixture. Add flour; mix well. Place in greased bowl
(cover); let rise in warm place 30 minutes. Punch down and
turn onto lightly floured board. Roll 1/2-inch thick. Cut
into donuts; let rise 25 to 30 minutes. Fry in deep oil until
brown. Yield: 50 to 60.

1/2 pkg. unflavored gelatin
2 Tbsp. cold water
1/2 c. boiling water
1 lb. powdered sugar
1 tsp. vanilla
Sprinkle gelatin on cold water. Add boiling water and
vanilla. Stir; add sugar and set until smooth. Dip warm fried
donuts into glaze. If you glaze all donuts at one time, double
recipe for glaze.

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