Spanish Puffs

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Spanish Puffs.

A teacupful water, a tablespoonful white sugar, a pinch of salt, two ounces butter, flour, yolks of four eggs. Put the water in a saucepan, with the sugar, salt, and butter; while it is boiling, add sufficient flour for it to leave the saucepan; stir one by one, the yolks of the four eggs; drop in a teaspoonful at a time in hot boiling lard; fry them a light brown.