FRENCH FRITTER BATTER (_French Cook_), No. 1.
Put a heaping cupful of flour into a bowl; add two yolks of eggs, a
table-spoonful of olive oil, which is better than melted butter, and one
or two table-spoonfuls of brandy, wine, or lemon-juice.[E] Stir it well,
adding, little by little, water enough to give it the thickness of
ordinary batter. This may be used at once; but it is better to put it
away for a day, or even for a week. At the moment of cooking, stir in
well the whites of two eggs beaten to a very stiff froth.
FRITTER BATTER (No. 2).
Ingredients: One pint of milk, three eggs, a little salt, one pint of
flour. It can be made with or without a tea-spoonful of baking-powder.
Beat the eggs well; add part of the milk and salt, then the flour and
milk alternately, beating it all quickly, and cooking it immediately,
dropping it by the spoonful into boiling-hot lard. The fritters are
improved by using prepared flour, Horsford’s or Hecker’s being
especially good.