The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-08-15
DISH WHITE WOOLLENS POPULAR BETWEEN SEASONS
Tendency in Coats Runs to More
Trimness and Close Betting, but
SPORTS Suits Still Are Loose

Beef Fritters-Chop enough cola
roast beef after freeing it from TAT ard
gristle to fill IA cup, add to II ono
grated onion, a teaspoon of chop,cd
taragon leaves, a teaspoon OF mua.
tard sauce, teaspoon II Worcestershlro
sauce, pepper, salt and whip n, urh,
with the white of one egg beaten sim
Add IL to the batter as quickly ns /,
il light. mix thoroughly and fry a.
once. Serve the horseradish souco
with these f%ritters the recipe for which
is given above.
Lobster Fritters-Take enough cold
boiled lobster to fill a cup and cut II
very fine. Add tn II pepper. sat. tea.
spoon OF melted butter. two %teaspoons
Of chutney syrup and add IT To ,he
batter. Fry In the usual way and
serve a tartar sauce with the frltter.
or heavy mayonnaise TO which n li,,,e
whipped cream is added jus, befo,o
serving. Crab flakes or cold hoI,ed
shrimp may he used in the same way
Calls Liver t'ritters-Take ono
pound of calls liver and boil -
until tender. Then remove and chon
very fine. Add to It pepper. sal,
two tablespoons Of apple juice. the
Juice of an onion and Tighten I,
Add the mixture to the batter and trv
Serve with the ~fritters one small
tumbler OF melted currant Jelly.
Ginger Fritters-Take one half c,n
OF preserved ginger. chop II very fine
and add to 1t m cup of preserved
mirabelles. add TO the batter and after
frying serve a favored syrup or .
boiled pudding sauce with the fri,ters
For all fruit ~fritters a convenient
sauce In made of a cup of sugar and a
half cup of water. Melt and boil
together for five mintes and favor
with a teaspoon of vanilla. pis,ach,o.
rose. almond, orange flower or oil OF
cloves. T. csc may be varied with thu
different fruits used.
All fruit %fritters may have the Gun
and "A half of chopped fresh fruit
added after the fruit is lightly busted
with powdered sugar: or stewed fruit
drained OF its juice and seeded II need
be may be used when the fresh fruit
IL out of season. Rather a novelty
among the fruit fritters Is one made
of grapefruit.
Grapefruit Fritters-Prepare the
grapefruit the same as for salad.
draining slightly II it is too juicy.
Add to IL six macaroons that have
been powdered, dust with sugar and
add a teaspoon of vanilla, Mix we'll
with the batter n fry deliCateiy.
Serve in n napkin with a syrup sauce
favored with plstachio or with the
maple and walnut sauce So often used
on ice cream
The ordinary fritters are all too we'll
known to require description here, a.
the recipes are given in most II the
cook books, hut II Spanish recipe,
which is an emergency luncheon dish,
is unusual enough to he spoken ~.
Spanish IT, ltters-Make the batter
In the usual way. Then open a small
bottle of the ready mixed Spanish
fnelet filing. This is very highly
seasoned and the vegetables and pep
pers are al cut in the usual way
Add to this n Half cup OF grated pine
apple, II AT hand. n a half cup ~
apple sauce. add 10 tho batter and
fry. Serve with a Russian m2yon-
naise made in this way. Aid enough
catsup to the maNonnaise - color Y
pink, chop together two olives a
strip Of red pepper and a few taragon
leaves and one small ghcrk!n pickle.
Add this to the sauce with the juice OF
an onion. These f%rittcrs are even
more hearty II served with a rich,
! smooth tomato auce