Spanish Puffs

Make some paste as shown in No. 761, and with the fingers or with a teaspoon lay this out in the form of round balls, the size of small walnuts, on sheets of buttered paper; these being held at one end, must be immersed in hot frying fat to be gently shaken off. As they are frying, they are to be carefully moved about with a draining spoon, until they are done of a light colour, and have increased four times their original size; they must then be drained on a wire sieve, dished up on a napkin, some sugar dredged over them, and served immediately.