Peltz
1 1/2 cup scalded milk
3/4 cup shortening
3 Tablespoons sugar
3 teaspoons salt
1 1/2 cup cool water
3 packages dry yeast
3 eggs
9 cups flour
3/4 teaspoon nutmeg
Mix all the ingredients together and let rise in a warm place for about a half hour.
The trick to making peltz that are not heavy and doughy is NOT to roll the dough or compress it in any way. Pick pieces out, stretch them to make a somewhat flat shape with all sorts of little horns and bumps. PRETTY and FLAT and REGULAR is not the point. Drop them into hot oil and fry until golden brown.
Roll in sugar.
Yield is 2-3 dozen, depending on how big you make them. (Smaller is probably better than big -- the big ones don't cook as evenly)
Then, you'll probably have to make another batch because they will have all magically disappeared while you're cooking them.
Submitted by Jim
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