| How To Cook: |
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1. Mix thoroughly the egg yolks, sugar and butter, and add a pinch of ammonia carbonate, then stir in gradually the flour and the sour cream.
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2. Roll the mixture out thinly into strips approximately 8 by ˝ inches.
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3. Make a slit in each strip, and twist the-end through it.
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4. Have ready a pan of boiling lard and fry the pastries at an even heat.
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5. When the pastries are cooked, they should be golden-brown in color.
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6. Remove them from the pan very carefully, as they are fragile, and while they are hot, sprinkle them with a mixture of caster sugar and powdered vanilla, or with vanilla-flavored sugar.
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