Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1914-04-18
DAINTY FRIITERS
MAY Be MADE OF
FRUITS AND NUTS

Many times the housewife needs
some extra dish that may be easily
made either to sharpen the appetite
of her family or to fiji IN a meal that
Is not quite complete. I recommend
for such emergencies the fritter in
it's various forms and combinations.
For a plain fritter especially adapt.
ed TO many variations l use one beat
en- egg, into which l pour one meas
uring cupful of sweet milk, one level
teaspoonful of salt, one tablespoonful
of sugar, one teaspoonful of vanilla,
/ tablespoonful of melted butter and
two and a half level teaspoonfuls OF
baking powder sifted in enough white
flour to make semisfiff batter. Some
flours seem to thicken more than
others, and for that reason | am not
giving an exact quantity. The proper
consistency for gems and mullins
should be about right for the fritters.
If fruit or anything else is used in
the fritters the batter should be a
little heavier than for the plain frit'
ter. These plain fritters make quick
~ prepared breakfast dish and are
One must remember to have TIE fat
CT moderate temperature, increasing
the heat after the fritterS have been
in for a minute or two. l always dip
my batter out of the bowl and into
the hot fat with a teaspoon which l
have first dipped in the fat. This
makes a smooth and even-siZed frtt-
ter and one that is done all the way
through by the time the crust is
rich brown.
A fritter made of Graham flour Is
especially good. The same quantity
of everything is used, but Graham
flour is substituted for the white, u.s.
ing a trifle less.
| have also eaten another fritter
made by scaling a cupful Of yellow
cornmeal and stirring into it one beat
en- egg. a teaspoonful of salt, two
tablespoonfuls of sugar and a tea
spoonful of vanilla extract. To enough
white, flour to make batter of proper
consistency add two and half tea.
spocnfuls of baking powder. With
maple syrup these fritters make an
excellent breakfast dish.
A pleasing and rather unusual frit-
ter may be made by making a plain
fritter batter and stirring into it one
cupful of chopped nut meats. These
may be peanuts, English walnuts, al
mOnds, butternuts, or hiCkOrynuts., |
mention these various kinds of nuts
because at least one variety can be
found in every section of the country.
1t is a great thing to be able to use
in a variety of ways the things that
one has at hand. and some varieties
Of nuts are simply gift for the per
son who will gather them and who
knows how to use them. The nut frit-
tiers seem to be especially adapted for
serving at a semi-hearty meal like a
luncheon or supper.
Bananas are an especially happy
choice of fruit to use in fritters.
Sliced fairly thin and dipped in the
batter, they make a very pleasing COM
bination They are good served with
powdered sugar sprinkled over them
Immediately after they are taken from
the hot fat. Other people prefer to
serve with them hot sauce.
Apple fritters are always good. The
early June apples are especially suit
able for cooking in fritter batter as
they break up with very little heat
The apples should be pared and quar-
tered and sliced just as thin as pos
Sible Dried apples may be used for
this purpose also and are very good.
They should. however. be soaked I'M
til they are quite soft | hav7 found
it to. be a good idea TO roll both the
fresh apples and the dried apples,
after they are prepared for the bat
ter. first in powdered sugar and then
in flour. Apple fritters are a suitable
accompaniment for roast duck and
with some green make a pleasing gar
nish for the platter on which the duck
is served