Title: Chinese Pretzels
Categories: Appetizer Chinese
Yield: 6 Dozen

1/2	lb	Cornstarch *
1/2	c	Sugar
1	c	Flour
1/8	ts	Salt
1/4	c	Evaporated milk
1 1/4	c	Water
1		Egg beaten
		Oil for deep frying

Sift dry ingredients together. Add milk and water to beaten egg. Combine and blend all ingredients until smooth. Heat rosettte iron in hot oil, dip in batter and place again in hot oil. (385-400 degrees). Cook until delicately browned, turning once. Drain on absorbent paper.

* Typed as written, but think it should be TEASPOON, not pound.

From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973

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