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Hardshell Fritters

1 pint of water. 1/2 pound of flour. 4, 5, or 6 eggs. Slight seasoning of salt.

Bring the water to a boil in a bowl-shaped saucepan of good size; drop in the flour all at once and stir to a firm, smooth paste, which will require about five minutes over the fire. Then take it off and, after letting it stand a few minutes, work in the eggs one at a time with a large spoon. Beat the paste up against the side for at least five minutes. It does no harm to let the paste stand an hour or two before frying, after it is made, but it must not be allowed to get cold before the eggs are beaten in. Set on an iron frying kettle half filled with clarified meat fat, and when that is hot drop in pieces of the paste about as large as guinea eggs. Only a few at a time. When done, take up with a skimmer; drain on a colander or seive; serve with syrup. Makes twenty-five.