Beignets
Creole Doughnuts

from "Deck O'Meals" published by Buddy Kivett

1/2 cup boiling water

2 tbsp. shortening

1/4 cup sugar

1/2 tsp. salt

1/2 cup evaporated milk

1/2 package yeast

1/4 cup warm water

1 egg, beaten

3 3/4 cups silted flour (approximately)

Confectioners sugar

Pour boiling water over shortening, sugar and salt. Add milk and let stand until warm. Dissolve yeast n warm water and add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat Add enough flour to make a soft dough. Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/8-inch thickness. Do not let dough rise before frying. Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other. Drain on absorbent paper. Sprinkle with confectioners sugar.