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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 u=hites
of eggs, well whipped.
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