Stork’s Nest a la Rainhold / Nid-de-cigogne a la Rainhold

Step 1. beating it to a light and thick cream; add flour sufficient to form a

Step 2. smooth dough; add a pinch of Royal Baking Powder. Leave it in

Step 3. the ice-box for about three quarters of an hour on the ice; take it

Step 4. out. Flour the table and roll it out evenly as thin as a leaf; cut

Step 5. it in the form of ribbons about an inch and a half in width; flour

Step 6. a baking sheet; twist and roll the bands together forming a stork’s

Step 7. nest. Put eight cups of Mazola oil in a wide deep kettle on the 160 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 8. stove and when it is hot slide it carefully down to the hot oil and cook them until they are golden brown [the kettle should be quite

Step 9. deep otherwise it would not cover the height of the nest]. This

Step 10. can be made in separate nests and put together after they are cooked as large as wanted. Serve for afternoon coffee or tea, or also as a dessert with whipped cream.