• 1 c. milk
• 1 yeast cake
• 5 c. flour
• 2 eggs
• 1/2 c. sugar
• 1/4 c. melted butter
• 1/2 tsp. salt
• 1/2 tsp. mace

Scald the milk and cool to lukewarm. Dissolve the yeast cake and add it to the milk and a sufficient amount of the flour to make a sponge. Allow this to rise until double in bulk. Then add the eggs, sugar, melted butter, salt, and mace. Beat thoroughly and add enough flour to make a dough. Knead this until it is smooth and elastic and let it rise until double in bulk. Roll out on a board into a sheet about 3/4 inch thick. Cut into long strips about 3/4 inch wide, twist, stretch, and shape like a figure 8. Let these stand on the board or in a pan until they are light and then fry in deep fat.

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