1 c Potatoes; mashed
1 c Lard
1 c Sugar
1 tb Salt
1 qt Potato water
2 Eggs; beaten
1 Yeast cake
Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake
yeast dissolved in lukewarm water. Add enough flour to make a stiff
dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep
for 10 days and you can make them as often as you need them.
Source: Esta Null, Springbow Grange, Warren County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.