FRITTERS.
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.
Pine-apple, Apple Preserve, or Peach Fritters.
Add a pint or less of any of these fruits, cut into small pieces, to either of the above receipts. When done, sprinkle sugar over the tops.