3/4 c. flat beer
1 fryer, cut up
2 eggs, separated
3/4 c. flour (plain)
3/4 tsp. salt
1 1/2 tsp. cooking oil
1/4 tsp. garlic powder
Fat for deep frying

Pour enough water over chicken to just cover. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes. Remove from broth; drain and pat dry. Heat fat to 375°F. Beat egg whites until stiff. Beat together beer, flour, salt, the 1 1/2 teaspoons oil, garlic powder, and egg yolks. Beat until smooth. Fold egg whites into beer batter. Dip chicken pieces, one at a time, into the batter. Fry in hot fat 5 to 7 minutes.

Secret of making a tender, juicy meatloaf: (Except the hamburger) Mix all other ingredients together in a large bowl. Then crumble in the hamburger and mix lightly until combined. Over mixing will result in a compact loaf. When shaping the loaf, handle only as much as necessary.