-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 MM by Cathy Svitek —–