1/2 c. melted butter
2 eggs
1/2 tsp. salt
2 c. sifted flour
Cooking oil

Beat eggs slightly. Add melted butter, flour, salt and stir until well blended. Pinch off a small ball of dough (size of a walnut) on a floured board and roll out very thin. Repeat. This dough should make 24 portions.

Drop each in hot deep fat, giving a swift twist to the center of each with a long handled fork. This forms the ear. Let cook until light brown.

TOPPING FOR PIG'S EAR:

1 c. pure cane syrup
1/2 c. nut meats, chopped

Pour syrup into a large saucepan and cook to form a soft ball when dropped in cold water. Remove from heat and add nuts. Dip each ear into this hot syrup and place on a large platter to cool.