1 yeast cake

1/4 c. luke warm water

1 c. milk scalded. Add 1/2 tsp. salt, 3/4 c. sugar, 1/2 c. shortening.

When milk mixture has cooled add enough flour to make a smooth dough, then the yeast mixture, along with 1 or 2 eggs, 1 tsp. of lemon extract and the rest of the flour, which should be about 4-1/2 altogether and 1 tsp. of nutmeg. Let double in bulk. Knead down and let rise again until light. Cut them and rise again until light. Put in hot grease. I drain them on scotch toweling and then put them in a mixture of powdered sugar and water. Stand them on their end and turn them frequently while they are cooling.

By Vera Hardman

I, K. Kirton Niner, Eternal Granddaughter of Share these things with you as she would want me to continue to share as they all did.

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