By: Richard Cavanagh

2 ½ lbs. flour – (10 cups) ½ lb. Crisco
5 eggs 1 cup milk
5 tsp. baking powder 2 cup sugar (2 cups = 1 lb.)
5 tsp. Vanilla (3 tsp=1 tablespoon)  

Sift flour and baking powder and work in Crisco and put on wooden board, table, or large pan. 
In a large bowl beat eggs, add sugar, milk and vanilla.  Make well in flour and add mixture.
Let batter rest several hours or overnight in cool place. (not refrigerator)
Roll into small circles, fill, shape and brush with egg white.  Also add colored sprinkles.
Bake until brown, in medium oven 350 degrees abt. 20-25 min.
Do not grease pan.

Fig Filling
1 lb. figs            ½ orange peel = 1 tsp dried
¾ cup raisins            ½ lb. almonds
½ lb. walnuts            1 cup boiling water
1 ¼ cup sugar
Spices: cloves, allspice, nutmeg, cinnamon – use ¼ tsp of each, more if desired

Chop ingredients, add sugar and spices.  Throw boiling water over mixture and mix well.
Refrigerate until used.