Kleiner
(A Danish recipe.)
The yolks of six eggs, the yolks and whites of two eggs, one-quarter of a pound of sugar. Whip these together, add two tablespoonfuls of cream, one ounce of melted butter, and work in as much flour as possible, but not more than a pound. Knead this with flour until the dough stops sticking to the fingers. Roll out very thin with a little more flour, and cut in oblong pieces about three inches long, and not quite half as wide. Cut a slit in the middle of each, and bend one end through, so as to make a twist in the middle. Boil in deep cottolene or other fat until light brown. Put up in tin boxes. They will keep for a long time.