-Buhler Centennial
-Cookbook
2 c Milk
1/2 c Butter
3 Eggs
1/4 c Sugar
1 ts Salt
2 c Raisins
1 Cake compressed yeast
4 c -TO-
5 c Flour
Scald milk; cool to lukewarm and add remaining
ingredients and mix well. Let rise until double in
bulk. Drop into hot, deep fat by Tablespoonful and fry
until brown. NOTE: These raisin fritters were
especially made for New Year's Day. The name means
tumbling over, since they turn over by themselves.
VARIATION: HIlda uses 1/4 cup butter, 3 cups raisins
and 1/4 cup water with yeast.
(New Year's Fritter--High German) Submited by Mildred
Schroeder and Hilda Buller
Posted on Cooking Echo by Clarence Funk on 12-29-92
