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Spanish Puffs

Put half a pint of water or milk into a saucepan with a quarter of a pound of butter, a pinch of salt, a little sugar, and as much grated nutmeg or lemon-peel as will flavour the liquor pleasantly. Stir it till it boils, mix in gradually and smoothly four table-spoonfuls of flour, and beat the mixture over the fire for about three minutes. Take it off the fire, and stir in, one at a time, the yolks of six eggs and the whites of four. Let the batter cool, form it into small balls the size of a walnut, and fry these in plenty of boiling fat till they burst. Whilst they are being fried, move them carefully about, that they may be equally cooked. Drain them, dust powdered sugar upon them, dish them on a napkin, and serve immediately. Send some wine-sauce to table with them. If liked, puffs so made can be flavoured with a tea-spoonful of powdered ginger, and may be thus converted into ginger puffs.