cooked in it! Butter is seldom to be recommended
for frying as it heats up so quickly, and in con-
sequence is liable to burn at very short notice. It
should be remembered when oil is used that it must
be very slowly heated, and be kept all the time
at as low a temperature as is compatible with
its use.
Having settled your pan and your frying medium,
the next thing to consider is the batter. For this
mix the yolks of two eggs with two tablespoonfuls of
good salad oil, and then work into this carefully and
smoothly about 3½oz. of fine sifted flour, and half a
saltspoonful of salt; when you have got this to a
perfectly smooth paste add to it gradually enough
tepid water to bring it to a smooth batter, that
when finished will coat the spoon you use in mixing
it sufficiently to hide the material of which the spoon
is made whilst showing its shape. (If too thick,
thin it carefully with a little more tepid water till
you get it right.) This batter should be well beaten
for ten minutes after mixing (at which time it should
be a thick sauce), and as soon as ready should be set
aside in a fairly warm corner, carefully covered with
a doubled cloth, and allowed to stand at least two
hours before use. Just as it is to be used, stir into
the batter lightly and quickly the white of one egg
whipped to the stiffest possible froth with a dust of
salt. There are many forms of batter, and almost
every household has its own special make, but the
above will be found excellent for savoury use of all
kinds, and the quantities given are sufficient for a
small dish of fritters. When making fritters start