@Mame,
When I was young we used to fry eggs in Crisco into crisp doilies while keeping the yolk runny. I loved those. I would try that today for nostalgia's sake, except it's harder to do without the Crisco. In fact I loved Crisco cooking. The donuts of the time were about twice the size of the ones we get now. The glazed ones were so good, with the grease running down your wrist -