1 cup water - 1/2 pint full measure.

2 ounces butter or lard - large egg size. 1 round cup flour - 4 ounces.

5 eggs-Set the water on to boil in a saucepan and the butter (or lard) in it. Stir in the flour all at once and work the paste thus made with a spoon till smooth and well cooked. Take it from the fire and work in the eggs one at a time, beating in one well before adding another, and when all are in beat the mixture thoroughly against the side of the saucepan. Make some lard hot. It will take half a sauce-panful. 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 plenty of room.

If dropped small, say, not mueh larger than a walnut, the above will make 25 fritters. They show their remarkable lightness better, however, when made larger.