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MINCIUNELE (Fibs -- Crullers), Romanian
Into stiffly beaten egg white, fold the 2 egg yolks, and heavy cream. Add salt, sugar, butter, rum or lemon rind. Work in a cup or more sifted flour. Knead until dough is springy. Roll out at least 1/8 inch thick, taking only a small portion of dough at a time. Cut into oblong 2 x 5-inch pieces with a fluted or plain knife. Make a slit in center of each oblong piece, pass one end through it and fry imnmediately in deep hot fat until golden brown. Cakes will puff up in hot fat. Remove and drain on paper. Sift powdered sugar over them. Makes about 3 dozen.
Contributed by Mrs. Frances Ocneanu, 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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