Soak yeast in water. Add sugar, salt and shortening to scalded milk. Let cool, add yeast. Add 2 cups flour, set aside to rise. When light and bubbly add the eggs, nutmeg and rest of flour. Cover, let rise until double in bulk. Knead until free from large
bubbles. Roll to 1/2 inch and cut. Let rise until almost double again and drop in hot fat which is at a temperature of 370 deg. F. Turn doughnuts over when brown on one side. When cooked, drain. Sprinkle with powdered sugar or ice with desired icing.