The record-union., 1897-02-25


If it browns in half a minute it is fiji
for frying. Dry the potatoes before
putting them into the fat. A fryine
basket is the most convenient thing tt
have for this, as it can be removed
quickly Not many potatoes can be put
in the fat at once as it cools it. Pui
in only two or three pieces ait time
and wait for the temperature to rls$
before putting in more. The same Ia
can be used to fry different kinds ol
meat, even fish aud delicate croquettes
if care is taken. If the fat is hot Il
does not absorb the taste Of what /:
cooked in it. but if is cold it absorb
the flavor. Cover the fish with a goOL
coating of egg and noodles. Lard
cottolene. oil or su6t can be used, bui
she preferred Lard, as unless the Others
are fresh they give rancid taste. The!
spoil more readily than lard.
French fried potatoes should b(
cooked till nicely Drowned; shake of
the fat and put them on cheesecloth tf
absorb the surplus fat before serving
Dust lightly with salt. Every particle
of fat should be absorbed before they
are sent to the table.
The plates meat are served on should
always be warmed When properly
cooked the steak will be of a delicate
pink throughout. and when rare, the
juices Will run out when cut.
APPLE FRITTERS.
For the batter for frying apple frit-
tel's take one large cupful of -four, OF
we'll rounded cupful, two tablespoon
fuls of sugar. one saltspoOnfu
of salt, one rounding teaspoonfu
of baking powder, tightening the
the powder before measuring, az
the -four is sifted zone rounding tea
spoonful is equal to two level ones)
one egg and one-third cup of milk
Separate the yolk from the white and
add it to the flour and beat together
till smooth Do not mix the egg int
the flour till the milk has been added
if you do 1t will lump. Beat the white
of the egg till it is stiff; add two table
spoOnfuls of sugar and pinch of salt
and beat till it is light. Beat the white
of the egg because the batter is thli
and IT beats the air into it.
Pare, core and slice two sour eating
apples in thin slices and add them &c
the batter, mixing them thoroughly in
to the batter Drop spoonful into
the hot fat and allow them to cook
three or four minutes. Serve the frlt-
ters with lemon sauce made as follows:
One cup Of water the grated rind OF
half a lemon, half a cupful of sugar, a
teaspoonful of butter, a level teaspoon
full of cornstarch and the juice
80 no lemon
rind and sugar together about five min
utes. Mix with the cornstarch tea
spoonful of sugar and cook it with the
syrup. The sugar and cornstarch are
mixed together SO that the sugar can
separate the cornstarch SO it Will cook
readily, otherwise a little water would
be used to wet it. Cook eight or ten
minutes to destroy the starchy taste.
That is where the trouble is in many
cornstarch puddings. They are not
cooked long enough, as they should be
cooked ten or fifteen minutes.
GINGER CREAM.
Take one and one-half tablespoonsfu1
of granulated gelatine. half a cupful
of cold water, half a cupful of boiling
water the whites of two eggs, one pint
Of whipped cream, quarter of a pound
of candied ginger root. Put the gele-
tine with the cold water and allow it to
stand two minutes, till thoroughly soft
ened, add the boiling water and stir
till dissolved. Beat the whites of the
eggs till light and add the whipped
cream. setting the bowl in fee water.
Add one cupful powdered sugar. When
the gelatine is cold. pour out the whip
ped cream and add the whites of the
eggs and stir carefully till it thickens.
Add the ginger, chopped fine. Dip the
moulds in cold water and let them
drain. fill with the cream and set on
ice. Let it stand till morning.
This can be varied by adding half
q pound of figs. moistened with the
juice Of a lemon or orange, and let it
stand some time to soften.
In answer to a question, Miss Tracy
said she used cornstarch in tomato
soup because il made it translucent,
while flour made it white, and she only
used -four, therefore, for white soups.
She furnished the recipes in condens-
ed form for handy reference as follows:
APPLE FRITTERS.
Two sour eating apples, pared, cOred
and sliced, one cup of sugar, two table
spoons of sugar, one teaspoon of Royal
baking powder, one salt spoon of salt,
one-third cup of milk. Sift -four, salt.
and baking powder together. separate
the egg, add the yolk unbeaten to the
-four, then add the milk and beat until
smooth. Add the white of the egg
beaten to a stiff froth. Mix in the
apples and drop by spoonsful into hot
fat. Cook five minutes or until a rich
golden brown.
LEMON SAUCE.
One cup Of water, half a cup of SUI
gar, rind of half a lemon, one teaspoon
of cornstarch. one teaspoon of butter,
juice of one lemon. Cook the water,
sugar and lemon rind together Mix
the cornstarch with one teaspoon OF
sugar and add to the syrup. Cook ten
minutes. Then add the butter and
lastly the lemon juice. Serve with apple
fritters.
GINGER CREAM.
Quarter of a pound OF crystallized
ginger, one and a half tablespoons
of granulated gelatine, half a
cup of cold water half cup
oA not water, one cup or powder
ed sugar, one pint Of whipped cream.
whites of two eggs. Cover the gela-
tine with the cold water. let stand two
minutes. then add the hot water and
stir until dissolved. Whip the whites
of the eggs until stiff. Add the sugar
and beat together. Set the bowl in a
pan OF ice water. To the eggs and
sugar add the whipped cream When
the gelatine is cold-not set-pour into
the cream and stir until it begins to
thieken. Add the ginger which has been
chopped fine. Fill moulds and set on
ice for a few hours before serving.
Cut in slices and serve with cake.