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BEIGNETS
(french market doughnuts)

1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
powdered sugar

In a large mixing bowl pour the boiling water over the shortening,
sugar and salt. Add the milk and let stand until warm. in a small
bowl dissolve the yeast in the warm water and add to the milk
mixture with the egg. Stir in 2 cups flour and beat. Add enough
flour to make a soft dough. Place the doube in a greased bowl
turning to grease the top. Cover with wax paper and a cloth and
chill until ready to use. On a light floured surface roll the
dough to 1/8 inch thickness. Do not let dough rise before frying.
Cut into 2-inch squares and fry, a few at a time, in deep hot oil.
Brown on 1 side, turn and brown the other side. Drain and sprinkle
with powdered sugar. Serve hot. Makes 30.

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