Beat two whole eggs with the yolks of six others and a quarter of a pound of sifted sugar. When thoroughly blended stir in an ounce of melted butter with two tablespoonfuls of cream, and then work in nearly one pound of flour. If the eggs happen to be very small it will not be practical to use so much flour. Thoroughly knead and then roll out very thin, sprinkling a little more flour as you roll the paste. Cut into oblong pieces from three to four inches in length, make a slit in the middle of each and twist one end through it. Throw into boiling fat and cook until they are a golden brown.