|All purpose flour||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Butter||1 Tablespoon, melted|
|Milk||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Dry cottage cheese||2 Cup (32 tbs), sieved|
|Crushed rice cereal||2 Cup (32 tbs) (Bite Size Cereal)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
For batter, sift 1 cup flour, 1/2 teaspoon salt, and pepper together.
Add melted butter, milk, lemon juice, and 1 egg yolk; blend well.
Set aside until batter comes to room temperature.
Beat egg white until stiff and fold into batter.
For fritters, beat cottage cheese, 3 egg yolks, 2 teaspoons salt, mace, and 2 tablespoons flour together.
Drop a tablespoonful at a time into batter, then into crushed cereal, coating thoroughly.
Fry one layer of balls at a time in the hot fat until lightly browned.
Serve hot with Egg Sauce.
EGG SAUCE: Heat 2 tablespoons butter in a sauce pan.
Mix in 2 tablespoons flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper; heat until bubbly.
Add 1 cup milk gradually, stirring until smooth.
Bring to boiling and cook 1 to 2 minutes, stirring constantly.
Mix in 2 hard cooked eggs, chopped.