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ALI FRITTE (Fried Wings - Crullers), Italian
Make a stiff dough with 2 cups flour, pinch of salt, 1 whole egg and 2 egg yolks, 1 tbsp. sugar and 2 tbsp. flavoring such as brandy, white wine, lemon juice or vanilla. Knead well with hands and, when quite firm, roll out on floured board (a little at a time) until very thin (paper thin).
Cut criss-cross in diamond shaped pieces. Use a knife or a fluted cutter to give a fancy fringed edge. Fry in deep, hot fat or cooking oil until golden brown; remove quickly, let drain on paper toweling, then arrange on a platter and sprinkle each layer with powdered sugar.
Contributed by Mrs. Rose M. Giansiracusa, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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