Frying Batter Recipe

Twenty-five Cent Dinners For Families Of Six

This batter will do nicely for chicken, fish, clams,

cold boiled parsnips, or fruit of any kind, of which you wish to make

fritters. The oil is added to it for the purpose of making it crisp.

Many persons object to the use of oil in cooking, from a most foolish

prejudice. It is a pure vegetable fat, wholesome and nutritious in the

highest degree; and the sooner our American housewives learn to use it

in cooking the better it will be for both health and purse. I do not

mean the expensive oil, sold at fine grocery stores for a dollar a

bottle, but a good sweet kind which can be bought at French Epicerie

or German Delicatessen depots for about two dollars and fifty cents a

gallon. Make the batter by mixing together four heaping tablespoonfuls

of flour, (cost one cent,) a level teaspoonful of salt, the yolk of one

egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one

cent,) and one gill of water, or a quantity sufficient to make a thick

batter; just as you are ready to use it, beat the white of the egg, and

stir it into the batter; the cost will be three or four cents, and the

use of it will double the size and nicety of your dish.