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Snowball Fritters

Break three fresh eggs into a bowl, take out the specks, and beat the eggs well. Mix with them three-quarters of a pint of sour cream, and add gradually as much flour as will make a batter so stiff that a fork will stand upright in it. Stir into this a quarter of a pint of beer, and add a table-spoonful of sugar, a pinch of salt, and a few cardamom-seeds. Make half a pound of butter or fat boiling hot in a sautepan, drop the batter into this from the end of a spoon, and fry the snowballs till they are lightly set. Drain them on a sieve covered with blotting-paper, and serve on a neatly-folded napkin. Sift powdered sugar thickly over them. The fat in which the fritters were fried should be clarified, and may be used for a similar purpose again and again. Time to fry, four or five minutes. Probable cost, 2s. Sufficient for five or six persons.