4 c. all-purpose flour
3/4 c. milk
1/2 lb. butter & 1 heaping tbsp. Crisco
1 1/2 pkg. dry yeast
3 egg yolks, save whites
4 tbsp. granulated sugar

Scald milk and cool to lukewarm. Dissolve yeast in 1/4 cup warm water. In a bowl work the flour and butter together as for pie crust. Add sugar, egg yolks and yeast. Add warm milk and mix dough with a wooden spoon while adding milk. Knead dough on a board sprinkled with flour until smooth.

Divide into 4 parts, let rest, covered with a small table cloth, for about 1 hour. Roll each part into a rectangle as thin as pie dough. Use flour as needed on board and hands to make rolling easier. Sprinkle each with 1/4 of the filling (recipe follows) and roll up like jelly roll.

Place 2 strudels on a lightly greased baking sheet. Cover, let rise for about 1 hour. Brush with lightly beaten egg whites. Bake at 350 degrees for 30-40 minutes. Slice thin across after cool.

FILLING:

1 lb. shelled walnuts, ground
2 c., less 2 tbsp. granulated sugar