7 tbsp. sugar
7 tbsp. melted butter
4 eggs
Pinch of salt
Flour
Deep fat shortening

Cream sugar and butter. Add well beaten eggs and salt. Stir in just enough finely sifted flour to make a soft cookie dough, just enough to roll and handle. Roll dough out in large sheet of medium cookie thickness. Cut lengthwise into approximately 3 inch lengths. Then cut three slits approximately 2 inches long in each piece.

When the shortening is hot enough to fry doughnuts; pick up one piece of the dough at a time by lacing 2 fingers of each hand through the slots, twist on your fingers quickly by whirling and then bringing the backs of the hands together over the hot fat and letting the dough slide into the fat. Fry on each side until a golden brown. Remove from fat and drain. They may be rolled in powdered sugar after they have drained and cooled slightly.

The trick of making the breeched tangle is in the whirl and twist given them just before dropping into hot shortening. They may straighten out at first, but with a little practice they will stay in the twisted tangled shapes.

This recipe for these doughnut like cookies has been handed down through several generations of Youngs, Davises, Taggarts and Hollidays.