Batter must not be too stiff, but about the consistency of a cup-cake batter.
Boil them in a mixture of cinnamon and sugar when all have been fried.
SOUPS AND CHOWDERS Stock is the basis of all soups made from meat, and is really the juice of the meat extracted by long and gentle simmering.

In making stock for soup always use an agate or porcelain-lined stock pot.

Use one quart of cold water to each pound of meat and bone.

Use cheap cuts of meat for soup stock.

Excellent stock may be made from bones and trimmings of meat and poultry.