Ingredients used:

7 oz. butter.

2 oz. sugar.

11 eggs.

1/2 pt. milk.

1 lb. flour.

2 oz. Fleischmann's Yeast.

1/2 teaspoonful salt.

The grating of 1 lemon.

Cream the butter thoroughly, adding the eggs and flour alternately; that is, add one egg to butter and cream till smooth, then one tablespoonful of flour, and continue to cream till light again, continuing in this manner until all the eggs and flour are worked in. If the mixture becomes too stiff for creaming, very little of the milk can be added for creaming, but not until at least 5 eggs and respectively 5 tablespoonfuls of flour are worked in the mixture. When all the eggs and flour are mixed with the butter dissolve the yeast, sugar and salt in the remaining milk and add to the mixture little by little, rubbing constantly. The dough should be soft enough to run, so that when lifted into Turk-head moulds, previously well-greased and dusted, it will run smooth; allow to rest from 2 to 3 hours in a warm place and bake in a cool oven. They have to rise about three hours. The right proof is when they are about 2-3 over their original size.