One heaping cupful of flour; one tablespoonful of salad oil, two eggs; grated peel of half a lemon; large strawberries.

Mix the oil, lemon-peel, and flour together; beat in the yolks, and add enough white wine to make this the consistence of thick cream. At the last moment add the whites of eggs beaten to a stiff froth. Remove the stems from very large strawberries, drop them into the batter, have hot in a kettle cottolene at least two inches deep. Drop the mixture by the spoonful into this, allowing one strawberry to each fritter. Fry to a golden brown. Remove with a skimmer to brown paper laid in the mouth of the oven, and sift sugar over them.