4 eggs
1 tsp. corn oil
3 to 3 1/2 c. flour
1 lb. honey (16 oz. jar)
2 c. sugar
White raisins or cut up pitted dates
2 c. water
Dash of powdered ginger (more or less as desired)

Add flour to mixture of eggs and oil about 1 cup at a time, stirring with a fork until dough is soft and firm. Place dough on floured board and divide into portions easily handled. Cut off small pieces and roll between palms into strips about 2 or 3 inches long and the thickness of a cigarette. (If dough is sticky, dip into flour on board and roll again.) Put 3 or 4 white raisins or one quarter cut up pitted date in center of each strip, twisting it into a little ball.

In a large aluminum pot, mix the honey, sugar and 1 cup water. Stir with wooden spoon and bring to boil. Drop in the little balls of dough (Teiglach) one at a time, keeping syrup at a low boil. Stir gently about every 10 minutes until the balls turn brown. This will take about 45 minutes. Then add the ginger -- more than a dash if a marked spicy flavor is desired. Remove pot from heat and add a cup of boiling water. When cooled, store the Teiglach in covered glass jars. Do not refrigerate.