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FRITTERS (plain)

Beat up two eggs in a quarter of a pint of milk; strain, and mix with two ounces of flour into a very smooth batter. Beat this well, and drop the mixture, a dessert-spoonful at a time, into boiling lard, and fry to a light golden colour. Turn on to kitchen paper to drain, and serve very hot with pounded sugar and cut lemon, or jam, as preferred.