very old recipe.

Mix eggs, salt, flour and whiskey to make a stiff dough working it into a smooth dough. On a lightly floured board, roll dough very thin (almost paper thin). Cut into the size of a 3-inch square and make 2 slits in the center with a sharpe knife. This is a very stiff and sticky dough.

Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a time. Remove from fat and drain on paper toweling. Dust generously with confectioners' sugar when cooled.

pastry a better taste that oil. My father also said that these were like eating air. (Too bad that they don't have the calories of air.) It was one of his favorites.