Flour, 1 cup, Butter, 1 tablespoon, Eggs, 3, Lard,
Lemons, 1 1/2, Powdered sugar.
Put a cup of water in a saucepan, and when it is boiling, add the butter. When the butter is melted, add the flour, and beat it with a fork or with a wire whip, until it is smooth, and leaves the sides of the pan.
Remove from the fire, and add the eggs, one at a time, beating each one very vigorously before adding the next one.
Let it stand until cold. When ready to cook, drop it, spoonful at a time, into moderately hot lard, and fry for about 15 minutes. Take out with a skimmer, and dry on brown paper.
The batter will puff into hollow balls, if the fat is not too hot.
For the sauce, strain the juice of the lemons, to which add the powdered sugar, and 1/2 cup of boiling water.