sliced dill pickles
salt
pepper
1 egg
8 oz. milk
1 tbsp. flour
2 c. flour
1 tbsp. Lea & Perrins sauce
5 or 6 drops Tabasco sauce

Beat eggs with milk, Lea & Perrins sauce, Tabasco, 1 tablespoon flour, salt and pepper to taste. Mix 2 cups flour with salt and pepper in separate bowl. Dip pickles in the egg mixture and then into flour. Deep-fry until golden brown at 350°F.