Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-01
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SEASONABLE RECIPES

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The secret of making a meat course the
| most appetizing portion of dinner is to
serve something sweet in connection with
II. The German custom is to eat very rich
eompotes of fruits with roasts etc. but
THESE are quite too sweet for the American
palate. In fritters the American housewife
| viii find more than satisfactory substi-
| tute. The sweetness of the sauce or filing
blends with the batter and loses entirely
any siekening taste. The following recipes
Tor fritters lend themselves temptingly to
winter bills of fare:
Apple Fritters.--Core. pare and cut some
| firm apples crosswise into slices third of
| an inch thick. With biscuit cutter stamp
| them into cakes of uniform size. Sprinkle
| with powdered sugar and little lemon
| juice Cover with a napkin and when they
| have stood for half an hour. drain. In the
| meantime make a batter by mixing and
| sitting together cupful OF -four pinch of
salt and a tablespoonful of sugar. Beat
| well the yolks of two eggs, add half cup
ful of milk and stir gradually into the flour.
Beat thoroughly before all the liquid IS
added, as it is difficult to whip a thin batter
smooth Add one tablespoonful of melted
| butter or olive OIL beat we'll and stand aside
I
the whites of the eggs beaten to a stn
froth. If the batter is not sufficiently thick
TO coat completely the slices of apple, mix
| In little more flour. Dip each piece of
apple in the mixture and fry to a golden
brown in very hot fat Lift out with a
skinner and dry on paper in an open oven
until all fried. Sprinkle with powdered
sugar serve with melted sugar sauce.
Celery Fritters.--Put half a pint of cold
water into saucepan with an ounce Of
butter and as soon as it comes to a boil
stir in by degrees four ounces of flour. Con-
tinue to stir until thick paste is formed.
Allow this to cook five minutes while still
stirring. Remove from the fire and when
the mixture has cooled little add three
eggs. beating one into it before adding an
other. Season with salt, white pepper and
nutmeg and stir in two ounces of grated
American cheese. Have ready some pieces
of cooked celery an inch long, which have
been sprinkled with grated cheese. Make
small balls of the cheese paste and place
a piece of celery in the center of each. DIP
the balls into beaten egg cover with very
fine breadcrumbs mixed with an equal por-
ton of grated cheese, and fry in Dolllns
fat. Serve with a wine or melted sugar
sauce
Apricot Fritters - After soaking the
required number of apricots. stew them in
sweetened water, and when cooked drain
off the syrup. Put them in a soup plate
and sprinkle with powdered sugar ana
lemon juice, or, if desired, Wine siasstui
of brandy. These should stand for about
two hours. Put the yolks of two eggs into
a basin and mix them well with two table
spoonfuls of salad oil and pinch OF salt
Stir in by degrees four ounces OF Hour
which has been thoroughly sifted. When a
perfectly smooth paste is formed pour in
slowly, stirring all the time with a wooden
spoon, half a cup of lukewarm water. Beat
| the batter for ten fifteen minutes. cover
| the basin with a cloth and allow 1t to
stand for two hours. Just before using the
batter pour in the wine in which the april
cots are soaked or one teaspoonful of
vanilla and the stifffy beaten whites of the
two eggs. Dry the apricotS on cloth
and dip in the batter. Fry In boiling fat
and serve with sauce Favored with wine.
Rice Fritters. - To a cupful and a
half of cold, cooked rice add tablespoon
full of sugar, the yolks of two eggs, cup
full of milk and sufficient flour to make
a thick drop batter. Add a teaspoonful OF
baking powder with the last portion of
flour, and lastly fold in the stifiy beaten
whites of the eggs. Fry as usual and
serve with maple syrup.
Banana Fritters - Remove the skin
from four bananas. scrape them and slice
into thin round pieces Sprinkle with lit
tie powdered sugar and tablespoonful of
lemon juice and stand aside while making
the batter. Mix and sift together a cupful
of -four, a pinch of salt one tablespoonful
of sugar and a rounding teaspoonful of
baking powder. beat the yolk of egg
with half cupful of milk, stir gradually
into the dry ingredients, and lastly fold
in the stiffiy beaten white of the egg. Add
the bananas. drop by the spoonful and fry
In deep fat. These especially delicious
when served with currant jelly sauce.
For this sauce boil cupful of sugar and
third of a cupful of water to thick
syrup. Add one-third OF a glass of beaten
currant jelly and boil up well. Take from
the fire, add the juice OF a lemon, strain
through q fine sieve and serve.
Jenny Lind Fritters-Make a batter of
two eggs beaten very light, one cup OF
milk, one cup of flour. teaspoonfuI
of baking powder and one teaspoonful of
butter melted Have ready tart apples
cut in quarters. If the eggs large,
add more flour. as the batter must be quite
stiff to cling to the apple Dust the apples
with sugar, dip in batter and drop in hot
fat. Serve sprinkled with powdered sugar.
Orange Fritters--Peel two oranges and
slice in thin pieces. Dip in batter made
from one cupful of flour. rounding
teaspoonful of butter, tablespoonful Of
sugar pinch of salt. the yolk of egg
and half a cupful of milk. Fry in hot fat
and serve with powdered sugar the
following sauce: Beat the yolks of two
eggs with half a cupful of sugar. Add the
grated rind and juice of half lemon, two
tablespoonfuls of sherry or two teaspoon
fuls of vanilla, and cook over hot water.
Stir vigorously until it thickens and cover
with the whites of the eggs beaten stir.
Serve at once
Corn Fritters-Stew one can of corn
strain off the juice and press the kernels
through a colander. To this meat add one
half pint of milk, one level teaspoonfui of
salt and a tablespoonful of pepper. Add the
yolks of three eggs and one pint of pastry
-four sifted with a rounding teaspoonful
of baking powder. Mix thoroughly and
fold in the beaten whites of the eggs. Drop
hu inf int ayfF nnlN hot faf nd
when sufficiently drained serve with maple
syrup.
Chocolate Fritters-Make the fritters
from one cupful of -four. pinch of salt, a
tablespoonful of -four. two eggs and
tablespoonful of melted butter. Fill each
fIdter with the following mixture: Mix
and sift together one-fourth OF cup of
-four half cup of sugar and a pinch of
salt. Add half ounce of grated choco-
late and gradually a cupful of hot milk.
Cook over hot water for fifteen minutes,
stirring constantly until the mixture thick