Most novel kinds of frying batters, never before thought of, may be easily prepared by observing the instructions set forth in No. 288, using, instead of water, any kind of white wine, or any sort of liqueur; such as noyeau, maraschino, kumel, curacoa, brandy, &c.; only, in order to prevent extravagance, bear in mind that one wineglassful of any kind of liqueur is sufficient, making up the deficiency of moistening with nearly half a pint of tepid water.