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Souffles Fritters

Pour one breakfast cupful of water into a saucepan, boil it up, and add two ounces of butter; when it is dissolved, put in four ounces of flour in one lump, and not sprinkled, and work the paste with a spoon until it is smooth and cooked. Remove the pan from the fire, add six eggs, beating one well in before adding another, and working the paste well against the sides of the saucepan. Have ready a deep fryingpan with a good supply of boiling fat in it, and drop in the mixture in lumps about the size of an egg. As soon as they swell and become hollow and light, remove, drain and place them on a dish with a napkin spread over it, and serve. Only a few of them should be cooked at a time, as they require much room in which to swell.