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Currant Fritters

Whisk three eggs thoroughly, and mix with them gradually six table-spoonfuls of fine flour and a pinch of salt. Beat the mixture until quite smooth, then add one pint of milk. Put a little lard or dripping into a frying-pan. When quite hot, stir a handful of picked and dried currants into the batter, and drop it into the pan in fritters about the size of a penny bun. Three or four may be cooked together, but they must be kept apart. When lightly browned on one side turn them over on the other. Drain the fat from them, and serve them on a hot napkin. Time to fry, a few minutes. Probable cost, 8d. Sufficient for four persons.