Gayle Nemelka's Christmas Kliner Recipe

2 whole eggs
2 egg yolks
1 rounded cups sugar
1 tsp. baking power -- heaping
1 1/2 tsp. vanilla
1 tsp. almond flavoring
1/2 cup (1 cube) melted margarine
1 level tsp. salt
1/2 can (6 oz) evaporated milk
4 to 4 1/2 cups unsifted flour--start with 4 and add up to 1 more if needed

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2 lbs of Lard (for deep frying)

brown paper bags (for cooling)

1.  Add each ingredient as it appears on the list.
2.  Stir as long as possible (add flour 1 cup at a time).
3.  Divide dough into about 3 parts.
4.  Knead 1 part of the dough at a time, adding flour as needed until dough
     can be rolled out like cookie dough, 1/4" to 3/8" thick.  Cut strips 3/4" to
     1" wide by 3" to 4" long.    Make a slit 1 1/2"  in the center of each
     piece of Kliner and push one end into the slit and pull through to make
     a twist.  Cutting one end into a point will help getting it into the slit.
5.  Heat 2 lbs. of lard in a large kettle until 325 degrees F.  

     Put strips of Kliner into kettle and cook until light brown, cooking 5 or
     6 at a time.  Drain on brown paper bags.  When cooled, store in a closed
     container.