FRITTERS, Plain.
Ingredients.—3 oz. of flour, 3 eggs, 1/3 pint of milk. Mode.—Mix the flour to a smooth batter with a small quantity of the milk; stir in the eggs, which should be well whisked, and then the remainder of the milk; beat the whole to a perfectly smooth batter, and should it be found not quite thin enough, add two or three tablespoonfuls more milk. Have ready a frying-pan, with plenty of boiling lard in it; drop in rather more than a tablespoonful at a time of the batter and fry the fritters a nice brown, turning them when sufficiently cooked on one side. Drain them well from the greasy moisture by placing them upon a piece of blotting-paper before the fire; dish them on a white d’oyley, sprinkle over them sifted sugar, and send to table with them a cut lemon and plenty of pounded sugar. Time.—From 6 to 8 minutes. Average cost, 4d. Sufficient for 3 or 4 persons. Seasonable at any time.