Recipe - Raggedy Britches

BARB DAY
1 cup Butter; softened
2 cup Sugar
6 Egg yolks; lightly beaten
2 Whole nutmegs; grated
2 Lemons; grated rind only
6 cup Flour; sifted
6 Egg whites; stiffly beaten
Hot oil for frying
Powdered Sugar

Cream together the butter and sugar, slowly add egg yolks, nutmeg and
lemon rind. Stir this mixture into sifted flour and fold in the stiffly
beaten egg whites. The dough will be soft but manageable. If too soft,
cover the bowl and chill for several hours. Roll out small amounts of the
dough at a time on a floured board, keeping the rest chilled until ready to
use. Roll dough about One fourth inch thick and cut into strips 1 X 6". Fold the
strips in half and twist them several times, twisting them together.
Fry until golden brown in oil heated to 375 degrees F. When done, remove
from oil and drain on paper towels. Dust generously with sifted powdered
sugar. Keep fresh in a covered tin. Make 7 dozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini