231—Batter for Various Fritters

Put into a bowl one lb. of sifted flour, one-quarter oz. of salt, one tablespoonful of oil or melted butter, and the necessary quantity of barely lukewarm water. If the batter is to be used at once mix the ingredients by turning them over and over without stirring with the spoon, for this would give the preparation an elasticity which would prevent its adhering to immersed solids. Should the batter be prepared beforehand, however, it may be stirred, since it loses its elasticity when left to stand any length of time.

Before using it add the whites of two eggs whisked to a froth.