French Market Beignets

Recipe Instructions Heat milk in saucepan to scalding stage. Do not let it scorch. Stir often. Place shortening in a mixing bowl and add sugar. Pour in the scalded milk and stir until ingredients are melted. Cool to lukewarm stage. Add yeast. Stir until yeast is dissolved. Sift dry ingredients ~ salt, nutmeg, and flour. Gradually add approximately 1/2 of flour mixture to milk mixture to form batter. Add whole egg. Beat thoroughly. Stir in remaining flour mixture. Cover. Set aside to allow to double in bulk (approximately 1 hour). Knead gently. Roll out on floured board to 1/4" thickness. Cut into diamond shapes. Cover. Let rise in warm place from 1/2 to 1 hour. Fry in hot oil (385F), turning only once. Drain and dust with confectioners sugar. Serve warm. From "Recipes and Reminiscences of New Orleans"