1 cup water - 1/2 pint.

1/2 cup butter - 31/2 ounces.

2 rounded tablespoons sugar.

I rounded cup flour - 5 ounces.

3 large eggs.

1 teaspoon vanilla extract.

Boil the water with the sugar and butter in it in a deep saucepan. Drop in the flour all at once and stir the mixture over the fire till you have a firm, well-cooked paste. Take it from the fire and work in the eggs one at a time with a spoon, and beat the paste well against the side of the sancepan. Add the vanilla with the last egg. The more the paste is beaten the more the puffs will expand in the frying fat.

Make some lard hot. It will take half a saucepanful. Drop pieces of the batter about as large as eggs and watch them swell and expand in the hot lard and become hollow and light. Only four or five at a time can be fried because they need lots of room.

The fritters being slightly sweet will be liable to fry too dark if the lard be made too hot; and they may be as much as five minutes in it before they begin to swell and roll over.

Cost of material - butter 8, sugar and vanilla 2, flour 1, eggs 6, lard to fry damaged 4 21c for 12 fritters - rum sauce 11 - 32 cents for 12 dishes of fritters with rum sauce or about 3c per order.