 |
TSeparate
eggs; beat whites until they "peak".
To slightly beaten eggs,
add sugar and cooled, melted butter; blend until
smooth. Add the egg
whites, lemon peel, rum and vanilla and blend.
Add enough flour (about 2
pounds) to make a dough that will roll nicely.
Roll out the dough to 1/8
inch thickness. Cut into 5/8 x 6 inch strips.
Over quite hot fire, heat the oil until it stops
hissing or "speaking".
Use a pan to give you an oil depth of about
2 to 2-1/2 inches. This will
allow your hrstule to submerge when you drop
it in, and whenit rises to
the surface, it pretty well indicates readiness
to turn. Turn and cook
both sides a golden brown color. Coat with powdered
sugar while hot.
Twist in various shapes or knot your hrstule
before droppoing into oil.
|
home 
