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Queen Fritters. Beignet Souffles

Sometimes filled with pastry-cream and called beignets au frangipane. 1 pint of water. 4 ounces of butter. 8 ounces of flour. 10 eggs. Boil the water and butter together in a bowl-shaped saucepan large enough to beat the mixture in. Put in the flour all at once and stir over the fire till you have a firm, well-cooked paste. Take it from the fire, let it stand to lose a few degrees of heat, then work in the eggs one at a time with a spoon, and beat the paste well against the side of the saucepan. Fry same as the other varieties. They may be glazed by sifting powdered sugar on them and melting it by setting in the top of a hot oven, or else with a red hot salamander or shovel, held over. May be served also with raspberry vinegar, lemon juice and sugar, custard, or any pudding sauce. The receipt makes forty to fifty.

None of these fritters require any such thing as soda, or baking powder, or any substitute as is often absurdly directed; neither do the eggs require beating, otherwise than in the paste, as described.

These remarks apply as well to all the baked puffs, eclairs, talmouses, etc., of similar character.

When any of them fail to puff up as expected, it usually requires another egg in the paste. There is a certain point of softness when the paste will almost run out of a spoon, but not quite, that is the best for lightness, and is soon learned by practice.