| 1 | These are as light as air. |
| 2 | Heat deep fat to 370 degrees. |
| 3 | Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. |
| 4 | Remove pan from heat and beat in one at a time, the eggs. |
| 5 | Beat the batter for about 3 minutes after each egg. |
| 6 | Add the vanilla and drop the batter from a teaspoon into the hot fat. |
| 7 | Cook until golden, drain and dust with the confectioner"s sugar to be good these must be delicate in flavor, therefore the frying fat must be impeccable. |
| 8 | If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden. |
| 9 | If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. |
| 10 | Be sure to bring the heat of the fat down to 330 again between cookings. |
| 11 | Source; joy of cooking; author irma s. |
| 12 | Rombauer and marion rombauer becker; published by bobbs-merrill company inc.; 1964; library of congress #; 61-790 |
