The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-04-18

cording to the test already given us-
ing cubes of bread. Forty seconds for
cooking mixtures, 60 seconds for un-
cooked articles. DO not put too many
cold articles In the fat ut once. there
by reducing the heat too much, there-
by reducing the heat too much. Test
fat each time before food Is added.
Do not have mixtures to be fried too
rich. Do not use too much baking
powder. And except for flour mix
lures have food we'll coated with
eggs and crumbs. The eggs form a
coating which prevents the food alb
sorblng fat II the temperature OF the
fat is correct. The flour mixtures
should contain enough egg to pre-
vent the mixture absorbing fat II the
fat is Of the right heat.
Sauting is cooked food In a
small quantity OF fat; however. the
term frying Is more commonly used.
Many experiments have been carried
on to determine which method OF
cooking was preferable, deep fat fry
ing or sauteing, and It has been de-
termined that II properly done the
deep fat method will absorb less fat
than sauting, OF cooked In u small
amount of fat.
Butter is quickly affected by heat
and burns more quickly than any
other form OF fat. On this account II
is not as desirable n Tat to use for
sauting.
As fats have more than twice the
energy value OF the other food prin-
ciples, there Is no reason to question
their general wholesomeness. Tire
housewife will need to consider how
much and In what form fats should
be given to her family. Only a GER
tain amount Is needed for immediate
use In the body. the excess consumed
being stored for future use. Butter,
cream and quantities cf whole milk
are the best fats for children, and
foods cooked in hot fat should not be
given children at ali.
MacaronI CroquetteS
Two cups finely chopped cooked
macaroni.
One cup thick white sauce.
one-half teaspoon salt.
Paprika.
Add chopped macaroni to the thick
white sauce; also seasoning. Set a
side TO cool. Shape into croquettes.
dip In crumbs. then in slightly beat
en- egg, then crumbs. Fry In deep fat
until a golden brown. Serve with n
cheese sauce.
Cheese Sauce
Two tablespoons butterA
Two tablespoons flour.
One-half teaspoon salt.
One cup cold milk.
One-half cup grated cheese.
Melt butter, add flour, mix until
blended; then cook until frothy. Add
cold milk and cook, stirring constant
ly until creamy. adding cheese when
mixture begins to thicken.
Fruit or Vegetable Fl5ttcrs
one-half cup flour.
One quarter teaspoon salt.
One egg beaten.
One-half cup milk.
Mix ingredients with an egg bcater
until very smooth and free from
Jumps. Take slices Of pineapple, ban
ana, or any cooked fruit or cooked
vegetable such as cauiiflower. ETC.,
dip in batter to completely coat, then
fry in deep fat until golden brown.
Ooquette&
One cup thick white sauce.
Two cups minced meat or fish.
One-half teaspoon salt.
One teaspoon onion juice.
Mix ingredients and set aside to
become cold. Make into small round
or oblong forms. Dip In crumbs, then
| in slightly beaten egg, then In
crumbs. When all are made fry in
deep fat until golden brown.
Drain on brown paper and serve with
tomato sauce.
Thick White Sauce
Four tablespoons shortening.
-Four tablespoons flour.
One cup cold milk.
Melt shortening, add flour. stir
until smooth; set over fire. cook
until frothy, then add cold milk and
cook, stirring constantly. until thick.
Add seasonings and chopped food to
the sauce; then cool.
Corn Fritters
One egg beaten separately
Onescup corn.
/ nna thlrl ann fInur