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