No. 1294 Beignets Soufflés à la Vanille.
Place half a pint of milk in a stewpan over the fire, and when boiling put in a fresh stick of vanilla, place a cover upon the stewpan, let it infuse ten minutes, then take out the vanilla and add rather more than an ounce of butter, place it again upon the fire, and when boiling stir in quickly six ounces of flour; dry the paste well over the fire, keeping it from sticking to the bottom of the stewpan, then take it off and stir in six whole eggs gradually, and six ounces of powdered sugar; have ready a stewpan of hot lard, into which drop the above mixture in pieces about the size of small walnuts, fry a nice colour, and when quite done drain them upon a cloth, and serve upon a napkin with sifted sugar over; they may also be flavoured with orange-flower-water.