Fattigmann I

Directions

1. 1
   Beat egg yolks thick with sugar.
2. 2
   Whip cream stiff, and fold in together with brandy.
3. 3
   Work well, and gradually add flour with cardamom, or just enough flour to make the dough right for handling.
4. 4
   Leave in a cool place or in the refridgerator overnight.
5. 5
   It really requires tow persons to do this --one for rolling and cutting and the other for the cooking.
6. 6
   The dough should be rolled out in a cold room, handling only a small lump at a time.
7. 7
   With cookie wheel, cut strips on the bias of the dough, from right side upwards from left side downwards, to make small diamond-shaped cookies.
8. 8
   Loosen them with spatula, and in the middle of each diamond, make a small slit with cookie wheel.
9. 9
   Thread one end of diamond carefully through slit.
10. 10
    Place cookies on lightly floured cookie sheets, and keep in a cold place until ready for cooking.
11. 11
    Then cookies are dropped in boiling lard or oil, until golden brown, and turned.
12. 12
    Then remove witha long steel knitting needle.
13. 13
    Let some of the grease drop off, and place on absorbent paper until cooled.
14. 14
    Store in air-tight container.