Krappels
To one quart of flour, add three tablespoonfuls of butter, three tablespoonfuls of white sugar, and a little salt, three tablespoonfuls of yeast and two well beaten eggs. Let the dough be well mixed up with a little warm water or milk, so that you can mould it thoroughly together; then cut into small pieces, mould round, open them in the middle and fill up with raspberry jam or strawberry preserves, or stewed apples or peaches. Place the krappels upon a tin to rise light, and when very light, fry them in hot lard like doughnuts and sprinkle over them while hot, white sugar with ground cinnamon mixed together.