This recipe makes a soft "egg" type bagel. It is not as hard and dense as the typical "water" type bagel.

Place flour in a large bowl. Dissolve crumbled yeast in water and add sugar. Make a well in the flour and add the salt and shortening. When the yeast begins to rise on top of water and looks bubbly and soft, pour the mixture into the batter from center outward until it is thoroughly blended. When stiff knead with hands in the bowl. If it is necessary, more water can added at this point to absorb the flour. Cover bowl with a towel and let rise a couple of hours until double in bulk. Then punch dough down by kneading again and let rise a second time, approximately 1 hour. Cut off pieces of the dough and roll with hands on a lightly floured board, until you have a strip 10-12 inches long and 1/2 to 3/4 inches in diameter. Join edges of strip to make a large ring. Repeat this process until dough is used up. This should make approximately two dozen bagels. Heat oven to 400° and grease the wire racks. Place three rings at a time into rapidly boiling water for 1 to 2 minutes. Sprinkle with poppy seeds, if desired, as bagels rise to surface of water. Remove bagels from water, (they should be stiff enough to lift out with a fork.) Place on racks in oven. (This process should be done as quickly as possible to avoid excess rising). Bake for 15-20 minutes until first side is golden brown. Reduce oven heat to 350° and turn bagels. Bake 10-15 minutes longer until second side is browned.

1 pint milk
1 yeast cake
Flour for sponge
Mix above at about three in the afternoon and let rise
until night.
1 cup butter
1/2 cup sugar
3 eggs
Mix these ingredients with sponge adding as much flour
as can be stirred with a spoon, adding grated rind of two
lemons and juice of one. Little salt. Let rise over night.
FILLING
1 cup each nut meats and raisins
1 cup candied citron
Chop all together and add
1 cup sugar
Juice and rind of one lemon
1 egg
All should be chopped fine. Mix these last ingredients
together and let stand over night. In the morning shape
rolls and place some of the fruit mixture in each one. Let
rise and bake as any other roll.

One pint of flour, 1 teaspoonful salt, 1 teaspoonful of baking powder,
1 tablespoon butter, sufficient flour to make a dough you can knead. Mix flour, salt and baking powder together, rub the butter into the flour and add milk. Turn out on the board and knead till smooth, roll into a sheet about 1/2 inch thick, spread with melted butter, 1/2 cup sugar, cinnamon and currants or raisins, roll tightly and cut in pieces about 2 inches wide and stand them cut side up in a deep baking pan that has been greased. Bake slowly about 45 minutes.

One cupful of milk, 1 yeast cake, 1/2 teaspoonful of salt. Scald the milk, add to it 1 tablespoonful of butter and the salt. When lukewarm add the yeast dissolved in lukewarm water and 2 cupfuls of flour. Stand it in a warm place for 1/2 hour. Add additional flour, sufficient to make a dough that you can knead. Knead it until it is soft and pliable and free from stickiness. Separate it into small pieces and place these on a towel, cover and stand it in a warm place for 1/2 hour. Then form into fancy shapes in greased tins and bake in a quick oven. When you take them out of the oven brush them with melted butter.