Title: Beinets or french fritters
 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