From: The Thorough Good Cook

Entrees: 3. Batter for Frying

Moisten twelve ounces of sifted flour with lukewarm water in which you have melted two ounces of butter. Pour in enough water to form a rather thin paste without lumps; then add enough water to form a batter. It should be sufficiently thick to cover whatever is dipped into it, but should run freely. Add a little salt, and two whites of eggs, well whipped

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