Show tEt 1 LETS LEi S FRITTER AWAY Temper ture I Insures Success I. I n T J A p f By MARY l E. E DAGUE In Iii tho the gay nineties when the e seven even or eight rich elaborate cours courses s usually sent tile the guests away from froma a party suffering various degrees of discomfort cl clever ver cooks used tomake to tomake tomake make a 8 point of fritters served as asan asan asan an entree Now fr fritters are aro back highly thought of as an accompaniment accompaniment accompaniment for meats meats' or for dessert dessert- dessert dessert- say p peach fritters s. s with red raspberry raspberry rasp rasp- berry sauce or apple applet t fritters fritters' with fresh maple syrup Me Met Meat t fritters fritter use up leftover meats and are served with With tomato or or celery cel cry ery sauce Vegetable fritters go well with creamed vegetables of contrasting flavor cauliflower fritters with wit I t h creamed ca carrots rots to for example or I. I corn fritters with wIth maple syrup Chicken is tho the meat for these Degrees In making fritters the material is added to tho batter or it is dipped into the tho batter Both aro are fried in deep hot fat If the fat Is too hot a ahard ahard hard crust is formed which acts as asa asa a 8 nonconductor of heat and the outside gets harder and darker while the inside remains doughy and uncooked un un- un- un cooked booked If It on the other hand the fat is enough enough the tho fritter sinks to the tho bottom of th tie tho lie kettle e absorbs too too much much fat and arid turns out pale and soggy and The Tho right temperature is between and d degrees degrees' grees' grees Fahrenheit Better use a ather ther thermometer but If it you haven't one drop an inch cube of bread not crust into tho tim hot fat tat It should turn a golden brown In 60 seconds f t To test fritter batter drop a tea- tea into the into the hot fat If it holds It its shape and and- rises quickly to the top in a round ball it is the tho right thickness If spreads it spreads add a little littlemore more flour flou I Fritter Batter Two wo eggs one half teaspoon salt saIt one half lt cup cup milk one cup flour i one t tablespoon melted butter two teaspoons baking powder one to two cups added material Beat eggs until ver very light Beat Beatin in milk mUk salt and melted butt butter r. r Mix and sift flour and baking powder powder powder pow pow- der and stir into first mixture stirring stirring stir stir- sUr-I sUr ring to make smooth When thoroughly thoroughly thoroughly thor thor- blended add the material wanted or dip pieces pieces' into batter until they aro completely coated I |