Batter.—Of this there are several kinds. One has already been given; another is made by putting into a basin say 4oz. of fine sifted flour; make a hollow in this and drop into it the yolks of two fresh eggs, with a tablespoonful of best salad oil, little by little mixing in the surrounding flour, adding a little cold water gradually, as required, but keeping the mixture thick enough to ensure its rubbing smooth; when half a gill of cold water has been added in this way, beat the batter well with a wooden spoon till it is quite full of air bubbles, then mix in another half gill of water and let it rest for two hours at least, when you mix in lightly and quickly the whites of the eggs beaten to a very stiff froth with a tiny pinch of salt, and use. A commoner kind of batter is often made, but the above will be found well worth the little extra trouble it entails. For pancakes make a batter with 1oz. fine sifted flour, a pinch each of salt and coralline pepper, and two and a half tablespoonfuls of milk for each egg used. Strain this and fry in butter, or marrow fat, but not lard.