8 egg yolks
1 tbsp. melted butter
4 c. flour
1 tsp. vanilla
1/2 pt. sour cream
Dash of salt

Beat the egg yolks; then add flavoring and melted butter. Add sour cream and mix well. Add resifted flour with sugar and salt; mix to make a dough that is easily handled. Knead thoroughly. You may not use the full four cups of flour to make the dough, go slowly until it is quite thin.

Roll out on powdered sugar. Cut into 1/2-inch wide strips about 3 inches long so you have a long diamond of the dough. With a sharp knife, slit the center of the diamond; then pull an end of the dough through the center and fry until they are golden.

COOKING NOTE: Bring fat (Crisco) to a boil in a shallow, wide pot. REMOVE FROM HEAT, and add one tablespoon of whiskey or a couple of slices of raw potato (this will prevent the pastry strips from burning). The fat will bubble up with this addition. Wait until bubbling action stops, then put back on the heat and bring to a boil.

Place pastry into boiling fat. The pastry must immediately rise to the surface and sizzle. If this happens, then the fat is just right for deep-frying. When one side of the pastry is brown, turn it over, using a fork, and finish frying. When done, place pastry on paper towels so that excess fat is absorbed. Then sprinkle each with powdered sugar.