Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast dissolved in lukewarm water. Add enough flour to make a stiff dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and you can make them as often as you need them.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.