---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Brunch, French
       Yield: 5 servings
            -ELAINE RADIS BGMB90B
       6 tb -water
       1 tb Butter
       6 tb All-purpose flour
       4    Eggs
       1 ts Vanilla
            Confectioner’s sugar
    These are as light as air.  Heat deep fat to 370
   degrees. Combine water, butter and flour in a saucepan
   and boil (stirring constantly) over low heat for about
   5 minutes. Remove pan from heat and beat in one at a
   time, the eggs.  Beat the batter for about 3 minutes
   AFTER each egg. Add the vanilla and drop the batter
   from a teaspoon into the hot fat. 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. If you fry in the usual
   bland cooking oil, heat it to 365-70 degrees and cook
   the batter until almost golden. 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. Be sure to bring the heat of the fat
   DOWN to 330 again between cookings.
   SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and
   Marion Rombauer Becker;  published by BOBBS-MERRILL
   Company Inc.; 1964; Library of Congress #; 61-7902