Fritter Batter a La Creole

• A Cupful of Flour
• 2 Eggs
• 2 Tablespoonfuls of Brandy

Beat the yolks of the eggs well, and add the flour, beating very light. Add the melted butter and the Brandy and thin with water to the consistency of a very thick starch. Add the whites of eggs, beaten to a stiff froth, then dip the fruit into this, immersing well at one dipping. Lift out with a large cooking spoon, drop into boiling lard and fry to a golden brown. The batter must be thick eno