Show I I Fare From The I o School 1 Lunch E Bunch cJ z I These recipes have been converted converted con con- from size home-size to quantities quantitIes quantities quan quan- large enough to feed from fromI I GOO school children They have been reconverted and pre pre- tested for your use Today's recipe Is donated with the compliments compliments compliments com com- of Edith Dawson a School Food Service Program manager 1 C C. C cooked mashed potatoes 4 1 C C. C dry yeast 2 1 C C. C warm water 2 1 Tb sugar 2 eggs 4 Tb shortening 2 1 l Tb salt 2 1 C C. C sugar 2 1 quart milk scalded 6 C C. C flour Dissolve the yeast in warm water and one-half one tablespoon of sugar Cream the rest of the sugar shortening salt and potatoes po potatoes potatoes po- po together Add the re rem remaining remaining re- re m ingredients and mix thoroughly Let the dough raise until doubled In bulk Roll out one-half one inch thick cut with witha a cutter and let raise again When raised fry in deep fat and glaze while still hot GLAZE 1 Lb powdered sugar 2 1 C C. C water 2 1 tsp vanilla lk Ik |