Combine all, adding each item as listed, and enough more flour so that
dough is no longer sticky, but still very soft. Roll small portions of
dough at a time to paper-thin. Use lightly floured working surface. Cut
into strips 2x5" and arrange in single layer on oiled cookie sheets.
Bring enough oil to 400 in deep heavy saucepan, at least 3" deep. As you
drop the dough into oil, make a 1" slit down center of each and draw the
opposite ends of the strip through the slit. They'll fall to the bottom
but will surface in a few seconds as they brown, about 2 minutes. Lift out
with tongs and drop into large grocery sack containing about 1 LB of 10-X
powdered sugar.
