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(German) - (Pennsylvania Germans)

1 cup hot mashed potatoes.
1-1/2 cups sugar.
1 scant cup butter and lard.
1 cup home-made yeast or 1 yeast cake dissolved in 1 cup
lukewarm water.
3 eggs.
At 5 o'clock in the afternoon set to rise the following: One cup of
sugar and one cup of hot mashed potatoes; when lukewarm add one cup of
flour and one cup of yeast; beat all together, stand in a warm place
to rise and at 9 o'clock in the evening cream together 1 cup of a
mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt;
add the sponge and beat well. Stir as stiff as you can stir it with a
large spoon, cover, set in a warm place to rise until morning, when
roll out some of the dough into cakes about one inch thick, put in pie
tins to rise, and when light, make half a dozen deep impressions on
top of each cake with the forefinger, spread with melted butter and
strew light-brown sugar thickly over top, or mix together 1 cup sugar,
butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling
water, beat well and spread the mixture on cakes just before placing
in oven. Bake the cakes about 20 minutes in a moderate oven. This is a
very old recipe used by Aunt Sarah's grandmother, and similar to the
well-known German cakes called "Schwing Felders."

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