Name: Aunt Anna's Listy
Ingredients: 1 Whole egg; 2 Yolks; A dash of salt; 1 c All-purpose flour; 1 tb Whiskey; Confectioners' sugar; Lard for frying

Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1		Whole egg
2		Yolks
		A dash of salt
1	c	All-purpose flour
1	tb	Whiskey
		Confectioners' sugar
		Lard for frying

INSTRUCTIONS

Source: Roberta Brisson - This recipe is from my dad's sister. It's also a
very old recipe.
Mix eggs, salt, flour and whiskey to make a stiff dough working it into a
smooth dough. On a lightly floured board, roll dough very thin (almost
paper thin). Cut into the size of a 3-inch square and make 2 slits in the
center with a sharpe knife. This is a very stiff and sticky dough.
Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a
time. Remove from fat and drain on paper toweling. Dust generously with
confectioners' sugar when cooled.
NOTE: This is the only recipe I don't substitute the lard. It gives the
pastry a better taste that oil. My father also said that these were like
eating air. (Too bad that they don't have the calories of air.) It was one
of his favorites.
Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@aol.com on Jan
29, 1998

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