FRENCH PUFFS.
Mix together four ounces of butter, and two ounces of sugar, three eggs beaten separately, and five ounces of sifted flour; cut a sheet of paper into four pieces; spread them with batter; drop the batter with a tea spoon in the form of balls on the paper; immerse the paper into boiling lard; and as they cook drop them off, and fry them a light brown; drain them on a sieve covered with paper, to absorb the grease; dust fine sugar over them; and eat them with sugar, butter, and wine, beaten together.