Separate eggs; beat whites until they "peak". To slightly beaten eggs, add sugar and cooled, melted butter; blend until smooth. Add the egg whites, lemon peel, rum and vanilla and blend. Add enough flour (about 2 pounds) to make a dough that will roll nicely. Roll out the dough to 1/8 inch thickness. Cut into 5/8 x 6 inch strips.

Over quite hot fire, heat the oil until it stops hissing or "speaking". Use a pan to give you an oil depth of about 2 to 2-1/2 inches. This will allow your hrstule to submerge when you drop it in, and whenit rises to the surface, it pretty well indicates readiness to turn. Turn and cook both sides a golden brown color. Coat with powdered sugar while hot. Twist in various shapes or knot your hrstule before droppoing into oil.

Croatian Catholic Church Typed for you by Karen Mintzias