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Batter

This signifies a mixture of flour and milk or water. The addition of eggs, yeast, spirits, etc., depends on the various uses to which it is applied. Many novel, well-flavoured batters may be made by the introduction of liqueurs, such as ratafia, noyeau, maraschino, or brandy; but they should be used with judgment, and only enough to give the desired flavour. Small slices of meat, cold cooked vegetables, such as carrots and celery, joints of fowl, etc., are all excellent fried in batter, and many seemingly useless remnants may be dressed again in this way, in a pleasing shape, and used to ornament and accompany other dishes.