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French Fritters

Mix to a paste one pound of sifted flour with one pint of milk. Put a pint of milk in a saucepan and as soon as it boils, mix it with the paste of flour and milk; stir it over the fire until it boils, let it cook ten minutes, stirring constantly, pour it then into a good-sized bowl and leave it to cool. Beat the yolks and whites of ten eggs separately until very light (the whites should be a stiff froth), and stir them into the batter when it is cool, a tablespoonful at a time, stirring in also a teaspoonful of salt. Take for each fritter nearly one tablespoonful of batter, drop them into boiling lard sufficient to cover and fry to a light brown. Lift them out with a skimmer, and serve hot with sweet sauce.