PORTZILKE

      Title: PORTZILKE
  Categories: Holiday
       Yield: 2 Servings
  
            -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
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