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Indian Fritters

Beat two eggs well, whites and yolks together; add two ounces of semolina by degrees, and then a quarter of a pint of milk, making a smooth batter. Put three ounces of fresh butter in a small saucepan, and when it boils put in one dessert-spoonful of batter at a time, and fry to a rich brown colour. Fry each separately, and serve hot, dusted with castor sugar.