1/2 pint of water

1 cupful (four ounces) of flour

2 rounding tablespoonfuls of butter

3 medium-sized eggs

Put the butter and water over the fire, and when boiling, add hastily the flour; stir quickly until you have a smooth, soft loaf; take from the fire, and when slightly cold, add one egg without separating; beat until thoroughly mixed, then add another whole egg, and so continue until you have added the three. Have ready a deep pan of hot fat. Put the mixture into a pastry bag con taining a medium-sized plain tube and force it into the hot fat. Shape like a small pretzel; cook on one side, turn and brown the other. Lift with a skimmer and drain on soft paper. The dough swells to double its bulk. Do not cook too many at a time. Have ready on a large plate a half cup of powdered sugar mixed with a teaspoonful of cinnamon and one of vanilla sugar. Cover the raglets with this mixture and arrange them on the serving plate.

Serve as an accompaniment to chocolate or cocoa with whipped cream or coffee at an "afternoon" or "evening."