Categories: Desserts, German 
      Yield: 8 servings 
  
      1    Egg, separated                      1 ds Salt 
      2 tb Milk                               10 tb Liquid honey 
     50 g  Flour (1/2 cup less 1 Tbsp)              Fat for frying 
  
  From grandmother's more thrifty times; rarely encountered today. 
   
  From the Oberallgaeu region. 
   
  Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg 
  whites, and add to the mixture.  Take five wooden spoons and stick the 
  handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as 
  you do so.  Immediately transfer them to fat that has been heated to 390 
  degrees F.  As soon as the dough has browned, once again dip into the 
  dough, then back into the hot fat.  Repeat the process 5 to 6 times.  When 
  the very outside layer has turned crisp and brown, remove the pastry from 
  the spoon handle, fill with honey, and serve hot, dusted with crushed 
  sugar. 
   
  Makes 8 wasp nests, for dessert. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92