Two ounces of butter cut into bits, pour on it less than a quarter of a pint of water boiling; when dissolved add three quarters of a pint of water cold, so that it shall not be quite milk warm; mix by degrees smoothly with twelve ounces of fine dry flour and a small pinch of salt, if the batter be for fruit fritters, but with more if for meat or vegetables. Before used, stir it into the whites of two eggs beaten to solid froth; previously to this, add a little water if too thick. This is excellent for frying vegetables, and for fruit fritters.