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Vanilla Fritters

Pour into a saucepan one-half pint of water, two tablespoonfuls of sugar and four ounces of butter, and boil all together for a few minutes. Drop in five ounces of flour all at once, and stir the mixture over the fire until the paste is firm and smooth. Remove it from the fire, work in three eggs, one at a time, using a spoon, and beat the paste well against the side of the saucepan, Add one teaspoonful of vanilla extract with the last egg. The more the paste is beaten the more the puffs will expand in the fryingpan. Then half-fill the saucepan with hot lard. Drop in pieces of the batter about the size of eggs, and watch them swell and expand in the hot lard and become hollow and light. Only four or five can be fried at a time, because they require considerable room. The fritters, being slightly sweet, will be apt to fry too dark if the lard be made too hot, and they may remain in it as long as five minutes before they begin to swell and run over. When done remove them, and serve hot.