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2 pkg. dry yeast
1/4 c. warm water
1/2 c. shortening
6 3/4 c. sifted all-purpose
3/4 tsp. salt
2 eggs
2 c. scalded and cooled milk
1/2 c. sugar

Stir yeast into warm water and let stand 5 to 10 min-
utes, until it is bubbly. Cream shortening, sugar and salt.
Add eggs. Stir milk and bubbly yeast into mixture. Add 6 1/2
cups flour and knead in remaining 1/4 cup flour until dough is
smooth and elastic. Place dough in greased bowl, grease top
lightly and let it rise in a warm place until it is doubled in
bulk (1 1/2 hours).
Roll dough out 1/2 inch thick on a floured board or
canvas. Cut with a 2 1/2 inch cookie cutter. Cover knee caps
with a towel and allow them to rise about 30 minutes. With the
bottom of a glass or bottle about 1 1/2 inches in diameter,
press an indentation in the center of each risen Knee Cap.
Drop Knee Caps (indented side down) in 6 cups of cooking oil or
shortening that has been preheated to 375 degrees in pan. Fry knee
caps golden brown on both sides. Drain them on paper toweling
and dust them with confectioners sugar. Fill holes in Knee
Caps with raspberry jelly or your favorite filling and top with
whipped cream. Yields 3 dozen.

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