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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (March 6, 1921)
THE BEE: OMAHA, SUNDAY, MARCH 6, 1921. 7 B The Delicious Fritter ' , By LORETTO C, LYNCH. juuc 01 os imnK vl imici as verging on the luxurious, but the fritter is one of the ways of serv ing left-overs that hotels those great institutions, who make a very particular study of economy find very satisfactory. Of course, the frit ter, even at its best, is not food for invalids or little children or folks with impaired digestion, but a prop erly nude fritter is a gastronomic dcl'ight. In discussing fritters as an econ omical dish with a very frank little western woman recently, she re marked: "But you need deep fat and a deep pan to make 'em, and all that costs money how can you call that economical?" She was right in that one needs deep fat for frying the fritters and a deep pan. But isn't this part of one's household equipment? This argument might be followed up by saying inai you nave to nave some kind of a table and something to sit upon when you are serving foods Ill V.1V111CCU OlH.'llJ But, the excellent vegetable fats and oils that we find on the market today have the virtue of lending themselves to the cooking of several foods without absorbing any of the flavors. ;For instance, one might fry fish in deep fat and then fry apple fritters in the same fat. This was not true in .the old days, when the only fat the housewife knew knew was lard or beef fat. But the vegetable fats on (the market today are really delight ful to work with. A deep iron pot is convenient but not essential. For the small family not indulging in fried foods very frequently, the top of a one-quart size double boilertnay be improvised -s a frying pot. Put in only enough fat or oil too half fill it. More tat that this is liable to cause bubbling over and the possible catching fire of the fat with all that means. With the pot half-filled with fat, you are ready to heat the frying me dium to the proper temperature for fritters. A rough way of estimating whether or not the fat ia of the right temperature is to look closely at it to ascertain if it is "still." It is no longer moving as it was at the be ginning of the heating. When smoke begins to come off, you may know that your fat is burn ing. This impairs the use of the fat and consequently is not economical. If the fat shows signs of smoking, remove it at once from the stove until it has cooled down. And, during a frying, under no circumstances leave the hot fat on the fire while you leave the room if only for a moment. It is safer to ' remove the fat entirely from the 'stove and reheat upon returning. Now, as to the fritter batter. Here is a basic recipe which will do for all kinds of fritters with a bit of variation. Sift together two level teaspoons of baking powder with one level half-pint measuring cup of flour and one-fourth level teaspoon of salt. To Half a cup of milk or water add a well beaten egg. Stir the liquid into the flour and add enough more liquid to make a drop batter. Care must be taken in thinning the batter, as sometimes tut; iimicuoi uuui wuii.li wig 4tiiii;4 will take its name will have a thin ning effect. , ' y If a smaller quantity of batter is desired, use half th'e quantity pf, ma terial and either the yolk or the white of one egg. This division of the egg is considered more econnom- ical by most cooks than taking half of the whole egg. One can do so many things with an egg white or an egg yolk. Suppose you have half a cupful ol left-over canned fruit. Drain any syrup from it and add the fruit to the batter. In this way half a cup ful of fruit can be made to serve eight or 10. The syrup may have water and the juice of half, a lemon and a little, sugar added, and a very By CORINNE'LOWE. New York (Special Correspond encesIf your beaver set of other days is leading an aimless existence up m the attic, it may oe restorea immediately to a career of full ..ImmA iiliuih In amta i H Jk in. flux of new pelts, beaver retains a high place in the affections of the American designer, and certainly no moderate priced fur looks so well on those two popular suit colors of this winter, brown and green. Bands of beaver on the jaunty suit of tan velours shown today are .abetted by baudi oi orange red velvet. little cornstarch stirred in cpld watet This cooked up will rive an econom ical sauce. Slicea of apple soaked in lemon juice and sprinkled with powdered sugar may be dipped in the batte and fried in deep fat . Use a wira spoon for removing the fritters, and put them on soft paper to remove excess fat. Bits of fish or any left, over vegetable may be made into the very economical i fritter and served with cream sauce- as the main dish at a little luncheon. Steam Dangers. Do you give the proper amount of heed y which way you put the kettle on the stove? If the spout is turned out into the room, many a nasty burn is liable to be had. Children are very apt to be just tall enough to catch the dangerous vapors in the face while passing as well as the liability of burning the' arm of one who is cook ing and reaching over it. Always turn the spout to the back of the stove. ' - What's What By HELEN DECIE ters to give to lawyers the suffix "Esq." when addressing them in writing. Probably this may be traced to the pioneer custom of be-i stowing the title "squire" or "judge" upon anyone connected with the law, In England the title "esquire" is limited to certain definite classes in which it is either inherited, because of ancestry, or conferred together with promotion in various lines. "Esquire" is traced back to Norman times, when it meant "the shield bearer of a knight" (escuyer). In America the abbreviations "Mr." and "Esq." are interchangeable; both are complimentary forms applicable to any man in this democratic nation. Mr. and Esq. should never be used together; we must write either "Mr. John Smith Jones" or "John Smith Jones, Esq." ((Copyright. by Public Ledger Co.) To Scrape a Pan.. Treat your pots and pans kind and they will repay you by long wear. If food has stuck, do not use the wire-ringed mop or a knife to remove it. Soak the pan with a little warm water and cleansing powder in it, then scrape gently with the blunt end of one-half a clothespin. The Cook Book , - Gelatin Candies. The gelatin candies, that is, the gum drops and pastes, are not as much made at home as they might be. They require careful cooking, or they will be horny, since a hot fire stiffens a protein substance like gelatin, but they have the advantage of being better after a few days than when first made, while the fondants and fudges belong more or less to the types of candy that are best for being "fresh every hour." People have of late been eating nttociously stale candies, even at $2 a pound. It is embarrassing to re ceive as a gift $2 candy, which your good sense shows you instantly is too stale to eat. Some of the most noted makers have been selling such to our man friends. The candies made with gelatin dry cut if carelessly handled in time end when stale are quite' objection able. If we wan.1 to use anything of this sort on the day made we may resort to the fruit gelatin called j,ectin. A jelly made from Baldwin apple skins, poured out into a sheet three-fourths of an inch thick, sprinkled with sugar after it has set, can then be easily inverted by loos ening the eges on a sugared paper or board. Sprinkle the lower side with sugar, then cut out in squares, and roll these in sugar. This makes a dainty pink bit of sweet which even the toothless can enjoy. Orange Gum Drops. The following recipe can be dou bled, but the beginner does well to work with as small quantities as the following: One tablespoon and a half of granulated gelatin, one-third cup of orange juice and some of the grated rind of the orange, one cup of granulated sugar, one-fourth cup of cold water, one tablespoon lemon juice, a little grated orange rind. Soak gelatin in orange juice until it is absorbed. Stir 'the sugar and water together over a small fire until the sugar is completely dissolved. Add the softened gelatin to this, stir ring well, bring to boiling point, cook slowly at that point for 20 min utes. Remember hard boiling will spoil your candy. Remove from fire and partly cool, then add lemon juice and grated or ange rind. Turn into a small alum inum pan, if you have it, or a deep earthern or glass plate, making what will be an inch sheet.1 Let this set over night. In the morning sift powdered or granulated sugar over the sheet, loosen at edges, and turn, out on sugar, cut in squares, roll in sugar to as to cover edges and box to prevent rapid evaporating. -Chopped candied cherries or other fruit may be added. Mint flavoring or other fruit juices may be used instead of the orange juice. Fruit Paste. The whitish apaque paste candy is just the gum drop preparation whipped when it it partly cold, with the addition of finely chopped figs alotn or other friuts to taste To make it seem quite like professional pastes there should always be some cherry cut fine. This' should be poured out in a sheet the same as the gum drops and taken out on su gar in the same way. The whipping makes this tenderer than the gum drops, and so better for immediate, that is second day, use. Note that the proportion of sugar and water in the making of these is four to one. That is the proportion of sugar to liquid in the fudge and fondant recipes. With careful cook ing that proportion is excellent. If more water is added it must be cooked out before the sugar really cooks, and this does not improve the sugar, whether the water is hastened out with much fire or by long cooking. 11 Mil M'ffrvlTmnTfflfTTT! VI 4 mm mam ? JD&ln tewws 4 fWM:i t iymmmk : v brazil IfaJI s2$' '""' , D rYriylf Agj'nEoH Braat nises mo of tKe Coff coruunwd by dw rot of Oil j I. I 87 ffi7MZ7 I UJmJfflSi tht world. Mtny South Ammew Pott trt without I; Ufl f 7f , s X ZWCpMT it cmd on botrd th boti by Ujomtwo bufti tt i tjm. jj rfjrff' 0 rn i'.Fsm i. irsiria. tN&uAiLAtaintij0i?3 nas i v 7 Jo) V4 Around Butter-Nut Coffee is Woven a Fairy-Like Tale of Romance Grown in some far-away tropical country, carefully cultivated by dusky natives. The green coffee is picked at the right time, dried and hulled. Still green it is carried from the inland to the boats by donkeys, in some coun tries, and ox-carts, in others. From there it is shipped across the "seas and arrives in our great terminals of New Orleans or New York. Fast freight brings the green Coffee to Omaha, where we in turn roast, grind and pack it, and it soon reaches your table, a pot of de licious real Coffee with all its natuVal flavor and fra grance Butter'Nut, The Coffee Delicious. Do you know there are eighteen varieties of Coffee grown and eight different grades all these varying from A very low undesirable grade to the very highest, rich' est. finest and with their own characteristic sweetness, fragrance and individuality of flavor. It takes an expert tongue and eye to select and blend a perfect coffee. It is no wonder that there are many poor coffees and easy to see why the care we use makes it -T.t lilt . u X. - i m l 3! 'Riin n. hip i i i t him ! p m iii mm a m vi bt m hi j i r ii'1'"''!!' i1 1. j 'T ivSr.v.-C :v.H .t;.;:; S.j- 1 - A ? r 0WWW' jl fir IWSVnf cfj'T Pimm Ss- Mffm V,