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Fritters

Kat's Blueberry Fritters With Sherry Sauce

1 Cup Flour
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon
Salt
1/2 Cup Milk
2 Eggs -- separated
3/4 Cup Blueberries
Hot Fat For Frying
 Powdered Sugar For Dusting

Sift together flour, sugar, baking powder, and salt. Add milk and well-beaten egg yolks. Beat until smooth. Fold in egg whites, stiffly beaten, and blueberries. Drop by spoonfuls into hot fat. Fry until brown. Drain and dust with powdered sugar. Serve with sherry sauce.

Sherry Sauce

1/3 Cup Butter softened
1/3 Cup Powdered Sugar
2 Egg Yolks
3/4 Cup Sherry
1 Egg White -- beaten stiff 

FOR THE SAUCE; Combine softened butter and powdered sugar. Beat until fluffy. Drop in egg yolks, one at a time. Beat well after each. Pour in sherry. Cook in top of double boiler, stirring constantly, until thick. Fold in egg white, stiffly beaten. Blend. Serve immediately.

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- Lady Bird Johnson