Portzilke Recipe

-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 -----