I didn't include this in the thread because I really don't know how
long they will keep. We used to keep them for a few days in a last
year's fruit cake tin, but I don't know about a month. This is from
my grandmother's family from Dalmatia, Croatia.

Hrstule- pronounced hurst'-uh-lay

4 eggs
4 half eggshells of sugar
3/4 tsp. salt
3 cups flour (all purpose)
4 Tbs. olive oil
1 tsp. vanilla extract
3 Tbs. brandy or rum
anise liqueur or anise flavoring to taste.
Olive oil for deep frying- this can be cheap, refined olive oil like
Star or Bertolli

Break eggs into bowl, reserving one eggshell half (fat end) with which
to measure sugar. Add rest of ingredients and mix into a consistent
dough. Have ready a floured board or marble. Take a small portion at
a time and roll out until the dough is thin enough to read newspaper
headlines through it. Take a ravioli cutting wheel and cut strips 1
inch wide and 9 incheslong. Tie strips into an overhand knot (like a
pretzel) and deep fry a few at a time. Don't let the olive oil heat
to smoking. Fry to a light yellow-tan; don't brown. Electric frying
pans work well for this. Let cool. Sprinkle with sugar.

This should be enough for the usual large family Christmas gathering.

Sretan Bozic (Merry Christmas)

D.M.

D. A.'Dutch' Martinich wrote:

> I didn't include this in the thread because I really don't know how
> long they will keep. We used to keep them for a few days in a last
> year's fruit cake tin, but I don't know about a month. This is from
> my grandmother's family from Dalmatia, Croatia.
>=20
> Hrstule- pronounced hurst'-uh-lay

And in Northern Italy, they're called "crostoli" pronounced=20
crohs-toe-lee which sounds sure enough like some of the same roots=20
showing.

Instead of tying them in knots, my grandmother would cut the strips as=20
described (but maybe 1 1/2 inches wide and 6 long), and then make a=20
further cut lengthwise in the center about 2 inches long and tuck one=20
end through the hole to make a kind of ribbony-looking thing. Fried in=20
vegetable oil rather than olive oil at 350=B0F. Little confectioners'=20
sugar and OOO mama.

I have no idea how long they'd last because they never lasted long=20
enough to get stale.

Pastorio

>=20
> 4 eggs
> 4 half eggshells of sugar
> 3/4 tsp. salt
> 3 cups flour (all purpose)
> 4 Tbs. olive oil
> 1 tsp. vanilla extract
> 3 Tbs. brandy or rum
> anise liqueur or anise flavoring to taste.
> Olive oil for deep frying- this can be cheap, refined olive oil like
> Star or Bertolli
>=20
> Break eggs into bowl, reserving one eggshell half (fat end) with which
> to measure sugar. Add rest of ingredients and mix into a consistent
> dough. Have ready a floured board or marble. Take a small portion at
> a time and roll out until the dough is thin enough to read newspaper
> headlines through it. Take a ravioli cutting wheel and cut strips 1
> inch wide and 9 incheslong. Tie strips into an overhand knot (like a
> pretzel) and deep fry a few at a time. Don't let the olive oil heat
> to smoking. Fry to a light yellow-tan; don't brown. Electric frying
> pans work well for this. Let cool. Sprinkle with sugar.
>=20
> This should be enough for the usual large family Christmas gathering.
>=20
> Sretan Bozic (Merry Christmas)
>=20
> D.M.