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BISMARKS 
3/4 c. milk
1 pkg. yeast
1 egg
1/2 c. sugar
2 tbsp. shortening
1 3/4 c. flour

Dissolve yeast in lukewarm milk. Add egg, shortening and sugar. Stir in flour until stiff, then knead as bread. Rise to double size, knead again, rise until doubled in size again. Drop in hot fat, cook until brown and done. Cool and split sides and fill with jam and marshmallow or cream.
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