3 tablespoonfuls of Flour. The Yolks of 4 Eggs.
The Whites of 2 Eggs.
Hot Lard, or Clarified Dripping.
Put the flour in a basin, and mix with it enough boiling water to make a stiff paste; stir all the time, to prevent its getting lumpy. Let it cool a little, then break into it the yolks of four eggs and the whites of two; stir all well together. Have ready some boiling lard or clarified dripping; drop a dessertspoonful of batter at a time, and fry the fritters a light brown. They should rise like balls. Time, five or eight minutes to fry. Sufficient for four or five people.
1½ cupfuls of Floor. Skim Milk.
½ teaspoonful Carbonate of Soda.
Mix well with the flour a pinch of salt, half a tea-spoonful of carbonate of soda, a little pounded ginger, about a cupful of thick milk; mix into a nice smooth paste. Have ready some boiling lard or clarified dripping, and drop in the paste; each small spoonful will rise into a ball Serve hot, with sugar and lemon.