Frying Batter for Dariols—Put into a bowl 4oz.
of fine sifted flour, two whole raw eggs, and one
and a half tablespoonfuls of salad oil, and mix it
all to a smooth, rather thick paste, working in
rather over a gill of cold water, then use to coat
the hot fryer pretty thinly. These batter dariols
require knack, but are well worth the trouble of
acquiring it. Remember, that for dariol batter,
the batter is made with whole unbeaten eggs, and
is used at once, differing in this from ordinary
fritter batter, which is always better for standing,
and to which the whites of the eggs whisked to a
stiff froth are added just as it is to be used.