PANTRY (RAISED DOUGHNUTS)

1 CUP MILK<>1/2 SPRY=OIL<>SALT&SUGAR.<>STIR UNTIL DISSOLVED.<>COOL TO LUKEWARM<>ADD CRUMBLED (YEAST CAKES) STIR UNTIL DISSOLVED.<>ADD (BEATEN EGGS) ADD FLOUR and KNEAD to a SMOOTH DOUGH.<>COVER and SET in a WARM PLACE(LET RISE until double in bulk<>(ABOUT 2 HOURS)ROLL 1/2 inch thick on FLOURED BOARD<.> CUT WITH A 2 1/2 inch. DOUGHNUT CUTTER<>PLACE ON GREASED PAN at least 1 inch APART<>COVER and let RISE IN A WARM PLACE until DOUBLE IN BULK.<>FRY IN DEEP (SPRY--OIL)365 to 375 drgrees F UNTIL GOLDEN BROWN, TURNING ONCE<>DRAIN ON ABSORBENT paper, (SPRINKLE with (CINNAMON& SUGAR)<> OR LEAVE DOUGHNUT PLAIN<><>MAKES 2 1/2 DOZEN<>***************1 CUP MILK<>1/2 CUP SPRY-OIL<>1 teaspoon SALT<>3/4 CUP SUGAR<>2 COMPRESSED YEAST CAKES<>2 EGGS, BEATEN<>5 CUPS (SIFTED BREAD FLOUR) THESE DOUGHNUTS WILL NOT DISSAPOINT!!! DIP IN WARM MAPLE SYRUP!!!