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Ring Puffs With Jelly

For luncheon or supper.

Make a puff fritter paste, the Spanish puff preferable, but the others will answer. Put a tube in the forcing sack not much larger at the point than a pencil, and half fill the sack with the paste. Squeeze out piping and form rings of it the size of the top of a coffee cup, on tin lids previously greased over with lard. When the frying fat is hot, dip the lids in it upside down and the rings will slip off. Fry them light brown; drain on a colander; split them all round with a sharp penknife; spread jelly, or fruit jam, or lemon butter between the halves; place them together again, dredge powdered sugar over and pile on a stand covered with a napkin.