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,
