Prune Buns -

2 c Flour

1 cake compressed yeast

1 c Milk, scalded and cooled

1 ts Sugar

3 Eggs, well beaten

1 c Sugar

2 ts Salt

1 c Butter or butter substitute

2 c Milk, scalded and cooled

6 c Flour

1 tsp sugar,

1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream

1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450? F)

15-20 minutes. When baked sprinkle with powdered sugar.

36 servings. Mrs. George Rada, Verona, MT. --