1 cake yeast
1/2 c. shortening
2 eggs, separated
2 c. evaporated milk
1/4 c. lukewarm water
5 c. flour
1/4 c. sugar
1 tsp. salt
Zest of 1 lemon

Crumble yeast in water. Cream shortening; add egg yolks, milk, and yeast. Stir in stiffly beaten egg whites, flour, sugar, salt, and lemon zest. Let rise in a warm place until doubled in size. Cut into small pieces, roll into balls and flatten. Place on greased cookie sheet. Make a hollow in the center of each cake and fill. Use marmalade, poppy seed filling, or cheese. Bake at 425 degrees for about 35 minutes.