| 1. | Dissolve the Yeast in 1/2 c. warm water. Set aside. |
| 2. | Cream together sugar and shortening (or margerine). |
| 3. | Add mashed potatoes and eggs. |
| 4. | Scald and cool milk. |
| 5. | Add salt and lemon extract. |
| 6. | Combine the yeast mixture, the potato mixture, and the scalded milk and mix well. |
| 7. | Mix in the sifted flour. |
| 8. | Knead well, adding first enough flour to make a soft dough. |
| 9. | Let rise until double in size. |
| 10. | Roll out dough. |
| 11. | Cut into individual spudnuts. |
| 12. | Let rise until very light. |
| 13. | Fry in deep fat at 375° then drain on absorbent paper. |
| 14. | For the glaze, combine powdered sugar and vanilla. |
| 15. | Add boiling water to thin. |
