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Spanish Puff Fritters

Beignets Souffles, a la Vanille.

All the preceding kinds are unsweetened and cook light colored; these contain sugar and require care to prevent their becoming too dark in frying. 1 pint of water. 7 ounces of butter. 3 ounces of sugar. 10 ounces of flour. 6 eggs, or 7 if small. 2 teaspoonfuls extract vanilla. Boil the water with the butter and sugar in it, put in the flour and make the fritter paste same way as directed for the preceding kinds, adding the vanilla with the last eggs.

Fry in good lard slowly. They may be five minutes before they begin to expand. Take them out with a skimmer; drain on a colander; dredge powdered sugar over and serve. Enough for average orders of fifty persons. Fritters glaces au rhum, or otherwise, are fritters glazed, either with a thick sugar syrup flavored with rum (a rich pudding sauce) poured over them, or else powdered sugar melted on the fritters in the manner before described.