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FRENCH FRITTERS, BATTER FOR (another way)

Mix two large table-spoonfuls of flour with as much warm water as will make it into a stiff paste; beat up the whites and yolks separately of two eggs; add the yolks to the paste, a table-spoonful of salad-oil, enough sugar to sweeten, and, lastly, the whites of the eggs, which should be a stiff froth before being added. This preparation is excellent for fruit fritters, such as apples, peaches, oranges, etc. Time, about ten minutes to fry with fruit. Probable cost, 6d.