Funnel cake

Melt the butter in a one-quart jug. Add the sugar, then the egg, and beat; the sugar keeps hot butter from curdling the egg.

Add the milk, then vanilla, salt, baking powder and one cup of flour; stir with a fork just to bring it together, since overmixing makes it tough.

Add more flour until the batter is like pancake batter, liquid but thick (a cup and a half total); stir out any big lumps that could clog the funnel.

Let the batter sit while the oil heats.

Put about three quarters of an inch of vegetable oil in a 10 inch skillet over high heat. Set out a plate with a couple of paper towels for each funnel cake.

Pour batter into the funnel with a finger over the opening.

Heat the oil to about 390F, which drops to 375F when the batter goes in.

Release the batter in a tight circle over the middle of the pan; it spreads outward. Adjust the burner to hold the oil at 375F.

Fry about 30 seconds until the bottom is golden, turn and fry about 30 seconds more.

Drain on paper towels about 30 seconds; it stiffens and crisps as it cools.

Dust with powdered sugar by tapping it through a sieve.