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KRUSCHIKI (BOWTIES) 
1 lb. flour
8 oz. sour cream
2 oz. rum or liquor
9 - 12 egg yolks (9 if lg., 12 if sm.)
2 tsp. vanilla

Beat egg yolks lightly, only until all the yolks are broken. Add the remaining ingredients and mix. Remove the dough from the bowl onto a floured board and knead the dough thoroughly, adding just enough flour to keep the dough from sticking to the hands. Roll out very thin as you would for noodles. Cut in thin strips about 2 inches wide and six inches long. Slit in the center and pull one corner through the hole thereby forming a bowtie. Deep fry until light in color. Drain on paper towels. After the bowties have cooled sprinkle with powdered sugar. Makes 8 dozen.
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