223 Fritters
Mix a quart of milk gradually, with a quart of flour, stir it till smooth, then add a little essence of lemon, or rosewater, and five beaten eggs. Drop it into boiling hot fat by the spoonsful. They are lighter for being fried in a great deal of fat, but less greasy if fried in just enough to prevent their sticking to the griddle. They should be served up with pudding sauce.