5 lb All purpose FLOUR
3 1/2 oz BAKING POWDER
3 1/4 oz POWDERED MILK
2/3 oz SALT
1/4 oz NUTMEG
7 oz SHORTENING
1 1/2 lb SUGAR
12    EGGS
3 3/4 c  WATER
1 tb VANILLA

1) CREAM SHORTENING AND SUGAR UNTIL FLUFFY 2)ADD EGGS BEAT AT MED
UNTILL FLUFFY 3)AD WATER AND VANILLA 4) ADD
THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING LIQUIDS, ABOUT 1/3 AT A
TIME DONOT OVERMIX LET THE DOUGH REST 10 MIN 5) ROLL DOUGH 3/8
INCH THICK ON WELL FLOURED TABLE USE A DONUT CUTTER TO CUT THEM
OUT FRY THEM 1 MIN ON EACH SIDE * NOTE * THIS DOUGH WILL SEEM LOOSE BUT
ITS FINE AND THE DONUTS WILL SINK TO START WITH IN THE 350 DREGREE GREASE

IBAKE4USMC