1. In medium-sized bowl, mix eggs, sugar, milk, salt, and 1 cup flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap; refrigerate 2 hours or until easy to handle.
2. On lightly floured surface, with floured rolling pin, roll dough, one-half at a time, until paper thin.
3. With knife, cut dough into 4" by 1 1/2" rectangles. Cut 1-inch lengthwise slit in center of each rectangle; thread one end of rectangle through slit in center and pull gently to make bow tie.
4. In 12-inch skillet over medium heat, heat about 3/4 inch salad oil to 350°F. on deep-fat thermometer (or heat oil in electric skillet or deep-fat fryer set at 350°F.).
5. Gently drop several bow ties at a time into hot oil and fry about 1 1/2 minutes or until golden. Drain bow ties on paper towels; cool completely.
6. Store in tightly covered container. Just before serving, sprinkle bow ties lightly with confectioners' sugar.