2 c. all purpose flour
2 tsp. baking powder
1/8 tsp. salt
3 eggs
2 tbsp. granulated sugar
Approximately 4 c. corn oil, divided
2 tsp. grated lemon peel
Confectioners' sugar

In medium sized bowl, sift together flour, baking powder and salt. In large bowl, with mixer at medium speed, beat eggs, granulated sugar, 1 tablespoon of the oil and lemon peel about 3 minutes, or until thick. Reduce speed to low; gradually beat in half of the flour mixture until well blended. With wooden spoon, stir in remaining flour mixture. With floured hands, press mixture into a smooth ball. Cover with bowl; let rest 1 hour.

Divide dough into 10 equal pieces. On lightly floured surface, roll out each piece until paper thin. Cut into 4 x 1 1/4 inch strips. Cut 1 inch slit lengthwise in center of each; pull one end through slit. Pour oil into electric skillet, filling no more that 1/3 full. Heat oil to 375 degrees on deep fat frying thermometer. Add 2 dough strips. Fry 15 to 30 seconds, or until golden or lightly browned; turn. Using tongs remove first 2 stripes. Drain over skillet, then drain completely on paper towels. Continue with rest of the bow ties cooking two or three at a time. Just before serving, sprinkle with confectioners' sugar. Store in tightly covered container up to 3 weeks. Yield: 13 dozen.