Frying Batter

To three-quarters of a pound of flour add two ounces of dissolved butter, a teaspoonful of salt, and two yolks of eggs; mix this together with a wooden spoon, pouring in at intervals rather better than half a pint of tepid water; let this batter be well worked with the spoon until it presents a perfectly smooth creamy appearance; it must then be set aside for an hour or so, and when about to use it for the various purposes described in this work, add lightly three whites of eggs previously whisked into a firm froth.