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Easy
Published 1903
Put butter in small saucepan and pour on water. Heat boiling point, add flour all at once and stir until mixture leaves sides of sauce pan and cleaves to spoon. Remove from fire, add eggs, one at a time, beating constantly. Drop by spoonfuls and fry in deep fat until well puffed and browned.
Drain, make an opening, fill with preserves and sprinkle with powdered sugar.