To make the batter put two pints of milk to boil with a tiny pinch of salt and two ounces of butter. When boiling, stir in very smoothly eight ounces of finest Hungarian flour. (Use no other flour than Hungarian or Austrian for all sweets and sauces.) Stir till the batter recedes from the sides of the stewpan, then pour it into a dish to get cold. Add six eggs and two spoonfuls of rum, mix gently. Put a deep iron pan full of frying-fat on the fire, but let it get only moderately hot. Fry the batter in round balls in the following way. To make this very German pudding properly, one should have a large tin syringe made specially for the purpose, but in its absence the batter must be taken up by small teaspoonfuls and dropped into the frying-fat. It will form round balls, which should be constantly moved about with a spoon to get them golden-coloured all over. When they show little cracks they are sufficiently done. For this method the batter should be made a little stiffer than for the syringe by adding a little more flour. Serve with dissolved fruit syrup or custard.