Frying Batters

No. 1.—Put into a vessel, half a pound of flour, a little salt, four tablespoonfuls of oil and three egg-yolks; dilute these with sufficient water at once, so as not to have to add any more, and the size of half an inch ball of compressed yeast dissolved in a little tepid water; mix till it becomes smooth and flows without being stringy; it should well cover the spoon. Lay a cloth over the vessel, and keep it in a moderate temperature. At the last moment add to it three beaten egg-whites.

No. 2.—Place in a vessel half a pound of flour, a little salt, two tablespoonfuls of oil, diluted in tepid water, and then add a piece of compressed yeast the size of a half an inch ball, dissolved in a little water. Set the batter in a moderate temperature, and when it begins to ferment, add a handful of flour, salt, oil and water. The batter should be renewed every day without adding yeast; the fermentation produced by the batter will be sufficient to keep it light, and avoid the use of any more yeast.

No. 3.—This is a finer preparation, intended for sweet dishes, etc. Take half a pound of flour, dilute it with tepid water, into which an ounce of butter has been melted, also salt; make a soft, very smooth batter and when it has cooled off, add to it half a gill of brandy, two egg-yolks and two whites, beaten to a stiff froth.

No. 4.—This is frying batter with baking powder. Put five ounces of flour into a vessel, diluting it with two gills of tepid water, one tablespoonful of brandy, two of oil, a pinch of salt and one egg-yolk. When ready to use, add a small coffeespoonful of baking-powder and one egg-white, beaten to a stiff froth.