FRENCH BATTER FOR FRUIT, MEAT OR VEGIES

60g (2 oz) butter
125 ml  (just) boiling water
375 ml  cold water
375g (12 oz) finely sifted flour
whites of 2 eggs, stiffly beaten
pinch salt

Cut butter into pieces, pour onto it the boiling water. When dissolved, add the cold water to make it just warm. Mix by degrees, smoothly, with the flour and salt (use extra salt if for meat or vegies).

Jf too thick, water it down. Before using, stir in whites then add fruit, meat or vegies and deep fry.