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Batter, French

Melt an ounce of butter by pouring over it about an eighth of a pint of boiling water, and again cool it by means of three-quarters of cold water. Mix it gradually and smoothly with six ounces of dried flour. A very little pinch of salt must be put to the batter if it is for fruit, but it will require more if the fritters are savoury ones. If the batter be too thick, put a little more water, and when all is ready beat up the white of an egg to a froth, and stir it into the batter. This forms an excellent batter for apple, peach, or orange fritters. Probable cost, 6d.