In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl, Cover. Let rise in warm place until double 50 - 60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette- covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2- inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts.

Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. Cinnamon.

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioners' sugar and 1-1/2 tsp. Vanilla. Stir in 4 to 6 tbsp. Water, one tbsp. At a time, until melted glaze is of proper consistency

Mildred Early, Annville, Pa.