New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-02-11
FRITTERS.
DIRECTIONS FOR MAKING MANY KINDS.

DIRECTIONS FOR MAKING MANY KINDS
A great many housekeepers do not understand the
possibilities OF frtters. Whether served as an en-
tree savory or In the form of sweet fruit
frter. they always an attractive dish. very
easily made. II American housewives could only
get over the idea that fritter Is fried soda
biscuit (made. 1t is true. with somewhat lighter
batter. yet practically the same) and could learn
to make the simple fritter batter in common
in French families. where eggs alone. without alka
or acid mixture. used to raise II, should
good fr!tters oftener the table. II would be
curious to note what the limitations OF the Amerl-
can cook would be If she deprived suddenly
OF all baking powders and soda and cream-o'
tartar. Such a combination this Is the
raseall OF the average cook. With such
preparation she makes batter for
biscuits. and the same batter serves for
dumpngs. apple buildings OF various kinds. for
potpie, and alas, even for meat-pies and sometimes
for pastry. Thin 1t little and 1t represents her
idea Of fritter. Thin It still more and 1t becomes
n pancake We are no longer "a nation with one
sauce" but with the prevalence OF baking powder
We are fast becoming a natioL OF one batter. There
is no objection TO Il good soda-b!scuit but when
soda biscuit appears In many lightning changes
at close intervals the cooking becomes monotonous.
There are several different ways OF making fritz
tiers. The familiar fritter made with soda and
cream-otartar IL hardly worth description. 1t Is so
well known 1t is of no possible value in connec-
ton with fruit fritters any fancy fritters IL il
only properly used alone and served with white
syrup for breakfast The best batter for fruit nit
tiers is made follows:
Mix the yolks OF two eggs with tablespoonful
OF sweet oil. an even saltspoonful OF salt and a
tablespoonful of either lemon juice or brandy, ac-
cordng to the use to which the fritter may De
put or as your taste may require. After mixing
these ingredients add cup Of -four. and little by
little a gill Of cold water. The batter may now be
.ba yrhi tics of fpO pggS 10 . "A
stiff froth may be stirred into II at once II II seems
too thick add another white Of egg. 1t must be
JUS, the proper consistency coat the fruit thor
oughly.
To make an apple-fritier cut the apple peeleD
In slices across the about a quarter OF an inch
thick Remove the core from the centre Of each
circle and dip the slices. by one. in the batter.
being careful that they are thoroughly coated.
Lemon juice brandy. according to the taste. may
be used with these frtters. Pneapple-fritters are
prepared In the same way with Slices OF the pine
apple peeled and cored Lemon juice IS better for
navorng the batter for pineapple friters. with the
lobes Of oranges from which the seeds have been
carefully removed orange-fritters may be made The
yellow rind of half an orange. grated. must be
added with the lemon juice to flavor the ritter bat
DO not use brandy.
To make clam-fritters chop Hac twenty-five clans
Make the batter from the juice OF the clans instead
Of cold water. making 1t triie SITTER so that when
the clans are added they Will just drop from the
spoon. An oyster-fritter Is best made OF whole
oysters dipped in the same batter. seasoned with
pinch Of cayenne pepper and the lemon juice APP
pie and peach fritters dre quite often soaked IN
wine or brandy for an hour or Two before they are
dipped In the batter and fried.
A very nice fritter Is made from batter Similar
to that used cakes and tcaires.
Pu, a cup OF milk over the fire with two tablespoon
fuls of butter. When the mixture bols add half
cup of sfted -four and stir thoroughly. Then add
a teaspoonful OF sugar and saltspoonfui OF salt
and when the batter has cooled n little add the
yolks Of four eggs and finally the whites OF two
eggs The batter should be siiH enough 10 roll out
on a board Cut II in fritters the size OF an Eng
lish walnut and fry. They rise to an immense size.
they merely shells They resemble In this
respect the Baptist cakes" fritters which New
England housekeepers sometimes make out OF a
stiff bread-sponge and which are an excellent break
fast cake.
French cooks make excellent fritters with the
paste OF brioche. Almost any good. sweet. raised
biscuit dough may be used in the same way. Let
the dough rise til very light. Then roll II out
until 1t is an eighth of inch thick. Cut 1t into
circles with a patty cutter two inches In diameter.
Heap a teaspoonful Of raspberry jam in the centre
Of half the circles Moisen the edges OF the other
circles with water and put them carefully over
these which have been heaped with Jam. pressing
the edges very carefully together. Fry the sr;ters
at once in hot fat. dredge them with sugar ara
a custard frltter .s very delicate variety;
Measure out cup Of milk. add At to hail a cup 81
-four pouring the milk IL very gradually 10
make a smooth batter Then add n well-bsten egg
and cook the batter in a double boiler FOR twenty
minutes At the end Of this time add two yoiks Of
eggs a pinch Of salt and a tablespoonful OF sugar
Let the mixture boil up over the stove for n min
ute or two longer beating II carefully TO thoroughly
mix 1t. Pour 1t into a long CREASED pan OF proper
size to spread it to the depth OF one inch Let It
become thoroughly chilled. II Is just AZ well to
stand over night. The next day cut II In long
pieces about two inches by three. dip II In beaten
egg. then in fine bread-crumbs handling IL very
gently. as 1t Is soft. Fry 1t In hot fat un: II is
delicate golden brown, and serve at once. These
are delicious frtters when favored with very little
bitter almonds grated orange peel. They
may be made into excellent savory hitter by
emitting the sugar and adding tablespoonful cf
Parmesan cheese and pinch OF cayenne pepper.
Serve with little grated Parmesan cheese.