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French Frying Batter

Fine for pine apple and orange fritters, scollops, oysters, frogs, etc. 12 ounces of flour. 12 whites of eggs--1/2 pint. 3 ounces of olive oil--6 large tablespoonfuls 3 ounces of white wine or sherry. Salt, orange or lemon zest if for fruit fritters.

Whip the whites firm in a bowl, pour in the oil and wine, then add the flour by shaking in a little at a time. Stir till well mixed, use immediately. When this has lost its first lightness by standing in a warm place a pinch of baking powder beaten in improves it.