Beignets (French market doughnuts)

1/2 cup boiling water
2 tbsp. shortening
1/4 cup sugar
1/2 tsp. salt
1/2 cup evaporated milk
1/2 pkg. dry yeast (a pkg. is 2 1/4 tsp.)
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 dough 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-in. thickness. DO NOT let dough rise before frying. Cut into 2-in. 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.