Drop Puffs

Delicious for dessert. Served with powdered sugar or wine sauce. Four ounces of flour, two eggs, dessertspoonful of white sugar, pinch of salt, sherry glass of brandy, a good tumbler of sweet milk, a teaspoonful of orange flower water. Beat it all up thoroughly. Drop a spoonful in plenty of very hot lard. Turn them over until they are a golden color. Sprinkle a little powdered sugar over them and serve very hot.

From page 64 of the 1904 edition.

Original page from the book