Crullers

One-half lb. of sugar, 2 eggs, 1/2 pt. of thick milk, 1/2 cup of cold lard, 1/2 teaspoonful of soda, 1/2 teaspoon-ful cream tartar, flour to make a dough stiff enough to roll. A little nutmeg.

Mrs. Charles J. Delone.

Crullers

2 eggs, 1 cup of sugar, 1 pt. of thick milk, 1/4 pt. of butter and lard mixed, 1 teaspoonful of soda and 1/2 teaspoonful of cream of tartar dissolved in the milk. Flavor with nutmeg and add flour sufficient to roll. Swim in hot fat. Mrs. Wesley Myers.

Fastnachts

1 1/2 cakes of Fleishman's yeast rubbed in 1 pt. of flour, add enough warm water to make a sponge.

Let raise about 4 hours. Then boil 2 large potatoes, mash and let cool. Add 1 lb. white sugar, 3 eggs, 3/4 pt. melted lard, 1 qt. sweet milk, warmed a little, salt to taste. Stir in sponge and add enough flour to work stiff. Let raise until light. Roll out and cut and let raise again until light. Bake in boiling fat. Mrs. Thomas Murphy.

Fastnachts

To 1 cake of yeast,: 3 small potatoes, 3 pints water, 1 1/2 cups lard (scant), 2 cups sugar, flour to work stiff. Set the batter and let raise for several hours, then work stiff. The fastnachts may then be cut out or the batter may be allowed to raise a second time-. After the fastnachts are raised they should be dropped in very hot lard and fried.

Mrs. Edw. F. Redding.

Fastnachts

1 cup sugar, 1 cup yeast, 1 cup sweet milk, 2 eggs, 1 cup mashed potatoes, scant 1/2 cup lard and butter mixed. Mix all together, let rise J hour, knead in flour to make little stiffer than a soft dough. Let rise until quantity of dough is doubled, cut out, rise again and bake in hot lard.

Mrs. Cora Graybill.

Fastnachts

3 potatoes boiled in enough water to cover. With the potato water scald 1 pt. of flour and add the po-tato mashed. When cool add 1 Fleischman yeast cake, dissolved in a little luke warm water. Start this about 5 P. M. At bedtime take a pint of flour, into it pour 1 pt. of lukewarm milk. Stir enough flour into the milk to make a batter that will drop readily from the spoon. To this batter add the first mixture and let rise over night. In the morning add 4 beaten eggs, 1/2 cup of melted butter, or butter and lard mixed, and 1 cup of sugar. Knead stiff enough to roll; let rise till the dough doubles its size. Now roll and cut out the dough and let rise again. When light, swim in hot fat.

Mrs. T. J. O'Neill.

Schneckenhaus'Ln

1 Fleischman yeast cake dissolved in 1/2 cup of lukewarm water. Add 1 tablespoonful of sugar, a little salt, and flour to stiffen to a sponge. Let rise about 1 hour. Now add 2 cups of lukewarm milk, 4 tablespoonfuls of sugar, 1/2 cup of melted but-ter, (butter and lard will do) 2 eggs beaten whole, 1 qt. of sifted flour or enough to make a soft sponge. Let rise again. Roll out, spread with a mixture of butter,, sugar, and cinnamon, cut into strips and roll up from one end. Place in pans and let rise a third time, then bake in a quick oven.

Mrs. T. J. O'Neill.