5
EASTER BREAD Linda DeJong
6 eggs | l ce sugar
2 pkg. yeast 2 tspe salt
4 to 41/2 c. flour 1/2 ce butter

Soak yeast in 1/2 cup water and 1 1/2 teaspoons sugar for
10 minutes. Melt butter, stir in sugar and salt. Beat eggs.
Sift flour. Into yeast, pour eggs and stir in butter mixture.
Stir in 4 cups flour and knead in rest. Let rise in warm place
away from draft for about 1 hour or until double in bulk. Punch
down and shape. Place into buttered round tin cans (1/2 full).
Let rise in tins until double in bulk (about 1 hour). Bake in
350° oven for about 1/2 hour or until done.

PUFFY POTATO DOUGHNUTS Linda DeJong
2 ce milk 1 tsp. baking powder

1/2 Ce margarine 1/2 tspe baking soda

1 ce sugar 1 ce cooked mashed potatoes

1 T. salt _ 3 egg yolks

1 pkg. dry yeast 8 c. sifted flour

1/4 ce lukewarm water Cooking oil

Scald milk, stir in 1/2 cup butter, 1 cup sugar and salt.
Cool to lukewarm. Put 1 package yeast and 1 teaspoon sugar in
1/4 cup lukewarm water; then add yeast mixture to milk mixture
and add remaining ingredients. Dough will be soft. Place in
lightly greased bowl and grease top. Let rise 2 hours. Roll
out to 1/4 inch thick and cut into doughnut shapes and place on
wax paper and let rise for 1 hour. Cook in oil. Either glaze or
roll in sugar.

OLIE BOLLEN Joan Feenstra
10 ce flour 4 to 5 T. sugar

10 eggs 3 lb. raisins

Sme hand of salt Water to mix

4 T. heaping yeast 2 lge apples, diced

Let rise 2 to 3 hours. Fry in deep fryer at 340° tempera-
ture about 4 minutes on each side. Makes 8 dozen.

The more of earth we want the less of heaven we'll get.