6 beaten eggs

1-1/4 c. sugar

1 c. evaporated milk

1-1/2 c. warm water

2 pkgs. yeast

8 c. sifted flour or 7 c. unsifted flour

1 block margarine, melted

1-1/2 tsp. vanilla extract

1-1/2 tsp. lemon extract

Mashed potato (1 c. potato buds plus 1 c. boiling water)

Combine ingredients in a large bowl. Be sure the temperature of the butter is warm at all times and nothing hot is added to kill the yeast. Beat with electric beater until elastic. The longer it is beaten, the better it is. Set aside to rise. When double in bulk, drop in hot oil with ice cream scooper which is half filled. Heat until golden brown. Dip in a bowl with sugar. Serve.