Mehlbuttel

Beat egg yolks with sugar. Add salt and milk. Stir in sifted flour (all at once) and beat until smooth and free from lumps. Add melted butter and egg whites that stand in peaks.

Dip a tea towel in boiling water, then into cold water. Wring dry and place in a pan with edges of cloth hanging over the edge.

Pour the dough into cloth and tie 1 1/2-inches above dough to allow expansion, be sure to tie firmly.

Have a large kettle of rapidly boiling water ready.

Gradually ease mehlbuttel into kettle and keep boiling constantly for 1 1/2 hours. Remove from water at once. Cut string and ease nice plump mehlbuttel onto a platter. Cut with heated knife. Serve with cooked ham and prune or raisin sauce.

Flavor with a stick of cinnamon sugar and lemon juice. If you wish, a bit of wine may be added.

Thicken the sauce with cornstarch.