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Show Want a tasty new Cheese Dish? Try these Cheese Fritters Golden-crisp outside I with soft centers of tantalizing goodness You'll hardly be able to wait to i taste these Cheese Fritters, when you lift them from the frying ket- ' tie, all golden and fragrant and steaming. Just sniff that fragrance, and look at those golden crusts! ! One touch of the fork breaks ' through the crispy crust, and when folks taste that creamy cheese-and- egg center they're sure to exclaim, "Say, these taste good!" Best of all, 1 you can make tasty Cheese Frit- ters any time for any lunch or supper that calls for an extra mouth-watering dish. I Be "in the know"- Deep-Frying is as easy I as Pan-Frying " that Is, if you use the purer vege- table shortening, Spry. That means JJ no unpleasant smoke or smell when frying. Simply heat up to 875F., drop in fritters, and take 'em out brown! Notice how clear your fat remains. That's one of the real advantages of frying with a pure vegetable shortening. Be sure to save it to use again. There's another advantage econ- 1 omy because it can be used again and again. Just let it cool, strain through cheesecloth into an empty can, and be ready for the next frying. First though, try these Cheese Fritters do it today. Here's a recipe you'll put in your file under "The Family's Favorites." CHEESE FRITTERS 2 eggs, beaten teaBpoon soda 2 cups grated 1 teaspoon warm American water cheese cup fln teaspoon salt bread crumbs Dash ot pepper Mix beaten eggs, cheese, salt and pepper. Dissolve soda in warm water; add to cheese mixture. Add bread crumbs and shape mixture into cakes. Fry in deep Spry (375F.) until golden brown. Drain on absorbent absor-bent paper. Makes 12 fritters. (A U measurements in this recipe art level) |