FOR 10 PEOPLE:

2 c. lukewarm milk
3 whole eggs
1 square yeast cake
1 tbsp. salt
6 c. flour
1 tbsp. rose water (drug store)
1/2 lb. raisins or dates
2 tbsp. sugar
1/4 c. butter

FOR 20 PEOPLE:

4 c. lukewarm milk
6 whole eggs
1 square yeast cake
2 tbsp. salt
12 c. flour
1 tbsp. grated lemon rind
2 tbsp. rose water (drug store)
1 lb. raisins or dates
1/4 c. sugar
1/2 c. butter
1 tbsp. finely pounded cardamom seed

Dissolve yeast in 1/4 cup lukewarm water. Add to lukewarm milk, then add slightly beaten eggs and salt. Start with 3/4 of flour and add milk and yeast mixture, mix and add remaining flour until batter is fairly stiff but not too dry to mix with a spoon. The amount of flour to be used must be learned by experience. This batter must be well beaten, best done by a mixer a bit at a time, then put to rise in containers--not more than half full as it rises and increases in size.

Next morning, work batter down, add remaining ingredients, work in well, and allow to rise again to double in size, about 2 hours.

Heat 4 pounds of Crisco in a kettle to give a depth of about 8 inches. Test temperature by dropping small amount of dough into Crisco. Heat is correct if dough rises immediately.

Take dough from bowl by small tablespoons being careful by taking from edge of bowl so as not to disturb rest of dough. Push off spoon with finger into Crisco. Fotjen will rise to top, turn, if needed to brown--do not over cook. Testing is best proof.

Serve with cinnamon and sugar on Christmas Eve. To be eaten with all of the loved ones.