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Balloon Fritters

The boss fritters of the tribe. Crisp and fine. No limit to their swelling capacity but the size of the kettle. When made of the size of footballs the kettle has to be set in the oven to finish, because they merely float on top of the fat and cannot cook through. Weigh the starch; don't trust the packages for weight. 1 pint of milk. 1/2 pound of corn starch. 1 ounce of butter. 8 eggs. Little salt.

These are made same way as the "hardshells," except that the starch has to be mixed separately. Boil half the milk with the butter and salt in it, and mix the starch smooth with the other half; pour it in the saucepan and stir over the fire till it becomes a firm paste well cooked.

Beat the eggs in one at a time. Have fresh sweet lard moderately hot, and drop in pieces of the paste as large as guinea eggs, by pushing them off the point of a spoon. They need considerable time to fry. Serve with sauce; transparent, wine, brandy, lemon or custard. Makes about twenty-five or thirty.