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Beignets

Dissolve one ounce of butter in half a gill of water, add one ounce and a half of flour, and mix well together over the fire; remove it, and mix in, one after the other, three beaten eggs, a pinch of salt, and three ounces of powdered white sugar. Have ready a stewpan containing clarified fat or hot lard. Make the batter into small lumps the size of cobnuts, and let them fry a nice brown. They take from ten to fifteen minutes to fry, and expand to six times the size. Sift some powdered sugar over them, and serve. Probable cost, 8d.