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Show LET'S EAT " , ' ' - Learn to French Fry Your Vegetables ; i By IDA IAUEY ALLEN Up the path from the garden came the chef carrying a big basketful of fresh vegetables, topped with Concord grapea. ' "Madame, that garden la a scene magniflque!" he exclaimed. ex-claimed. Batting down the basket bas-ket on tha terrace. There ia almost every vegetable you can Imagine. I had an Idea, and I would nke to talk It over with you." "And what la the Idea, chef?" "It Is to Induce the American man to eat more vegetablee by cooking same of them like his favorite French fried potatoes.' "Tou aneea to Wench-fry the vegetables, chef T" Other Vegetablee "Out, madame. . We already French-fry eggplant and sometimes some-times tomato. But I propose to French-fry other vegetables, such ea finger length strips of carrot and celery, slices of summer sum-mer squash and tucchlnfc ten-' der pods of okra and fleurettea . of cauliflower. And all tba vegetablee I shall dip la an egg wash, then In crumbs before frying. My plan Is to French-fry French-fry eeveral kinds to sen all at once like aa Italian Fritto Misto, only It win be composed of vegetables vege-tables Instead of meat" That's really a good plan, chef. They will be substantial; we eaa use them for the mala dish la a garden dinner menu. Those lima beans and that corn In your basket we can make Into succotash; and some of those Concord grapes would be nice for dessert I'll make a pie of the rest" "Very nice, madame your plea are a great treat I am sure there Is no reason why our . readers cannot ledra to French-fry foods," he continued, . returning to his Idea. Uss a deep sauce pan of stainless steel or heavy aluminum. But It must be at leest Inchee deep, and have a flat bottom so it will stand steady and not tip. Then when the frying la done, the fat is cooled, and strained back Into cans to cover aad nee again." . . Frymg Basket "A wire frymg basket to hold the food while It fries la quite a help," the chef observed. "Tou caa put enough food In the basket bas-ket to cover the bottom, then lower it Into the hot fat all at once. When the food la fried, you eaa uft It out altogether and let the fat drain off for a minute before you take it out Drala Piopeily 4 "Tt Is also very Important to drala the dried foods properly," : added the chef. The crust should be a little bit crisp and free of gieass. The way I like beet la to crumple several paper towels In a pea, and turn the fried food onto them. . The fat drains off down the uneven paper. And one more thing! If food la to be kept hot after deep frying, and not to be what you call "soggy," it should be spread out so the pieces do not touch aad put la a warm oven." Monday's Dinner - ' Big bowls of succotash French fried okra, Summer squash and carrots Egg, lettuce and shredded Cabbage salad with pickled beets Concord grapea Coffee or tea, milk (children) Include enriched bread or rolls with butter or margarine. All measurements are level. Kaclpe serves four. Freaoh-Frled Okra, Sammer Squeak aad Carrots Okra: WaaV thoroughly, dry and cut off the stem ends. Summer squash: Select tender ten-der summer squash, or aueehinL Wash, but do not peel. Cut in H in. rounds. If large cut In halves. Carrote: Wash and scrape tender carrots-and cut In finger lengths. If fairly thick cut la halves lengthwise. Then steam-boil steam-boil for 5 min. In salted water and drain an paper towels. To egg and crumb vegetable for deep frymg: Make aa "egg wash" by beating 1 egg slightly with H cup milk. Measure IV cup fine dry breed crumbs into a deep plate. Add hi tap. salt I and hi tap. pepper. Then dip the prepared vegetables first la flour, then In the egg wash, and last la the crumbs to make a coating. To fry: Reat vegetable fat or lard to I73-&86 F. testing the temperature with a frying thermometer, ther-mometer, or with a cube of bread, aa described tat this column. Than put the food carefully care-fully Into the fat It win bubble up because the water in the vegetables and egg wash make steam. Fry lhi to t nun, er until the vegetablee are a golden browa, then finish aa reeled la thla column. |
