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Fritter Beans

1 egg 2 tablespoons milk 34 teaspoon salt 1/2 cup flour Beat egg until light, add milk, salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on brown paper.

Pâte à Choux 21½ tablespoons milk 1½ teaspoon lard 1½ teaspoon butter 1/8 teaspoon salt 1/4 cup flour 1 egg Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

Parmesan Pâte à Choux To Pâte à Choux mixture add two tablespoons grated Parmesan cheese.