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Pour it into a small cup just large enough to hold the timbale iron.

Heat the timbale iron in the hot fat for about ten minutes, then lower it into the batter about one inch, turn it partly over as you take it out so the cases will not slip off, then plunge the iron into the fat and when browned slightly lift it up, and drain and slip the cup from the iron.

Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown.

Heat timbale iron in hot Crisco, let stand two or three minutes, then drain and dip into batter to half inch of top of iron; submerge in Crisco and fry until batter is crisp and lightly browned.

These are made out of a batter by means of a timbale iron and fried in deep fat until brown.