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.
