Cassell's dictionary of cookery

Batter, French. — Take twelve ounces of the best flour, and two ounces of butter, and mix them together, after the butter is melted, by pouring over it about a quarter of a pint of boiling water, and agaia cool it by means of three-quarters of a pint of cold water. Mix it gradually and smoothly. A very little pinch of salt must be put if for fruit, but it will require more if the fritters jare savourj' ones. If the batter be too thick, put a little more water, and when all is ready beat up the whites of two eggs to a froth, and stir into the batter. This forms an excellent batter for apple, peach, or orange fritters. Probable cost, 6d. Batter for Frying Vegetables. — To four ounces of flour add as much milk or water as v/ill make a thick batter. Stir into it half a wine-glassful of brandy and an egg, white and j'olk, beaten to a froth. Let it rest in a warm place for an houi', when it will be fit for use. Batter Fritters.— Make a batter according to recipe given for batter pudding. When ready, peel, core, and mince some apples, or if preferred, a few currants may be picked and thrown into the batter. The addition of a little suet to the apples is an improvement, but it must be very judiciously used, as too much will make the fritters greasy. They should be made small. A large table-spoonful of batter is sufficient. Fry in boiling dripping, and serve with powdered sugar over them. Probable cost, 9d. Time to frv, eight to ten minutes. Sufficient for six persons. Batter, Italian, Fried.— Mix and beat up two eggs with haH a pint of French wine or cider and a little orange-flower water. Add this, with two table-spoonfuls of the best Lucca oil, to three-quarters of a pound of flour and a teaspoonful of salt. Blend the batter with a spoon until it is like a smooth cream. It should be made an hour or two before wanted, and the frothed whites of two or three eggs should be lightly added to it at the time of use. Batter Pudding, Baked, — Separate the yolks from the whites of four eggs, beat them well separately, and throw them in a basin together ; then mix them very gradually with six or eight oimces of flour, and a pinch or two of salt. Make the batter of the proper consistency by adding little more than a pint of good milk. Bake in a buttered dish for three-quarters of an hour in a quick oven. This pudding is much improved by careful mixing. If the eggs, flour, and milk are not well blended together the pudding is often a failure. Probable cost, 7d. or 8d. Sufficient for four or five persons. Batter Pudding, Baked, and Apples. — Put one pound of apples peeled, quai'tered, and cored into a well-buttered dish, and throw over them enough sweet batter to fill it. Add a little pounded clove or grated lemon, and bake in a tolerably brisk oven. The apples will rise to the surface. When quite done, but before removing it from the oven, put on some small bits of butter, and sprinkle sugar thickly over the top. Any kind of fruit may be used for these puddings. Time to bake, one hour or more. Probable cost, 8d. Sufficient for six or seven persons. Batter Pudding, Boiled, — Get one