German Strickle Sheets
2 cps sugar
4 eggs, well beaten
4 tbsp butter
1 yeast cake dissolved in 1/2 cp lukewarm water
4 cps milk
1 tsp salt
1 - Scald milk and add the eggs and butter.
2 - When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter.
3 - Beat all together about 7 minutes, cover well and set bowl containing mixture in warm
place for seven or eight hours.
4 - After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again.
5 - When well raised, roll dough to one inch thickness and cut in biscuit shapes.
6 - Allow to rise a second ti,e.
7 - Before placing in oven, spread with the following mixture: mix 2 cps sugar with 4 tbsp flour and
1/2 cp butter and cream well, add 4 tbsp boiling water and heat mixture into a sauce.
8 - Bake in a moderately hot oven (400 degrees F.) about 20 minutes.