German Delinears

Soften 2 pkgs. Yeast 1 t. sugar ½ c warm water.  Mix 3 c. milk & 1 ½ c short.  Beat 3 eggs & add 1 ½ c sugar & 1 t. salt.  Add milk & lard & mix – add yeast mixture.  Add 5 c. sifted flour & beat well – add 2 more c. flour and beat – stir in 4 c. more flour gradually – turn out on floured board and work until it isn’t sticky.  (Pick up in one hand and if it droops it is of right consistency) Let rise about 2 hrs.  Take a small amt. of dough in hand and pat out to a 3-4” circle ½ “thick put cooked prunes or apricots in center and turn edges over and roll in hand to circle – let rise 1 hr. – drop into hot fat put about 6 in fat so they can’t keep turning all the time (so they touch) fry on one side turn.  Roll in conf. sugar. This dough may be used for many other sweets. 

Pkgs. = packages, amt. = amount, conf. = confectioners.

HOLIDAY RECIPES FOR BLOG

These are from a nice set of books I got from Columbus, Wisconsin, belonging to a Mrs. Corinne Christians; they are mostly dated in the 1950’s, except one book is dated in the 1920’s.  She was likely a secretary as a lot of the recipes are written in shorthand; I will need to find someone who knows how to read that, I certainly do not! 

All through these cookbooks are the holiday recipes listed here, the ones from the 1950’s.  Just a few of the names noted in these are;

Martha Crane

Helen (I think she is also a Crane)

Luella M.

Vera Ogenbrink

Christine Halden

Jane or Joan Hood Also a Martha B.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563