Batter for Fritters
Make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat.
Pastry for Patty Pans or Cases
Instead of frying-batter for timbale cases a paste can be made with 1½ cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps ½ cup of cold water. Roll out very thin, about 1⁄16 of an inch, and press into the small pans or moulds after buttering them. Trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rather slow oven. Do not turn out until cooled, and do not fill until wanted.
Ordinary pastry may be used also to line moulds for patty cases, timbales, etc.