Page:The Boston cooking-school cook book (1910).djvu/410

 CHAPTER XXII

ENTRÉES

Batters and Fritters

Batter I

1 cup bread flour 1/2 teaspoon salt Few grains pepper 2/3 cup milk 2 eggs

Mix flour, salt, and pepper. Add milk gradually, and eggs well beaten.

Batter II

1 cup bread flour 1 tablespoon sugar 1/4 teaspoon salt 2/3 cup water 1/2 tablespoon olive oil White 1 egg

Mix flour, sugar, and salt. Add water gradually, then olive oil and white of egg beaten until stiff.

Batter III

1-1/3 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1 egg

Mix and sift dry ingredients, add milk gradually, and egg well beaten.

Batter IV

1 cup flour 1-1/2 teaspoons baking powder 3 tablespoons powdered sugar 1/4 teaspoon salt 1/3 cup milk 1 egg

Mix and sift dry ingredients, add milk gradually, and egg well beaten.