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Beignets, Italienne

Prepare a pate a choux. Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a tablespoon drop in the paste in walnut-like shape and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with a skimmer once in a while. Remove and thoroughly drain on a towel, dress on a hot dish, sprinkle with vanilla powdered sugar and serve.