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German Frying Batter

Thoroughly mix six ounces of flour with one ounce of melted, but not oiled, butter, the yolk of an egg, and two table-spoonfuls of water. Add a pinch of salt, and, very gradually, a quarter of a pint of mild ale. Beat the ingredients with a wooden spoon till they are smoothly blended. This batter is better for being made two or three hours before it is wanted. Just before using, add the white of an egg, beaten to a stiff froth. Time, twenty minutes to prepare. Probable cost, 3d. for this quantity. Sufficient for about one and a half or two pounds of meat or vegetables.