Evening star., 1928-03-09

useful foods in the culinary line, for !
can be fried. baked. steamed or boiled
all equally successfully, and appear IL
both sweet and Savory dishes. -Four
facts must be kept in mind II batter
Is to be at its best, First. the fioul
used must be dry and free from Jumps
All the -four should be mixed WITH
about half the liquid to be used, then
the mixture be we'll beaten With a
wooden spoon until little bubbles ap-
pear on the surface. The remaining
LIQUID should then be added and the
batter be allowed to stand for an hour
or longer. BY soaking, soften the
starch grains in the -four. thus causing
them to cook quickly and the batter to
rise properly. In whatever way 1t Is
cooked. the batter should be served as
quickly as possible, as it soon becomes
tough. Following are seven appetizing
WAYS in which batter can be used:
Pieces of cooked meat. and leftover
; vegetables If liked, may be added to 1t
and all baked in creased dish In a
moderate oven until crisp and nicely
risen.
Stewed figs, drained from their
sirup. may be dipped i'll batter. fried
until crisp in hot fat and the Sirup
heated up and served as sauce.
Some grated cheese and a seasoning
of salt and pepper may be added to
batter. fried like ordinary pancakes and
served with grilled tomatoes.
Dip pieces of stale cake in batter.
fry a golden brown and serve sprinkled
with sugar.
Cut batter in squares after baking 1t
In a pudding tin and serve with hot
stewed fruit or jam sauce.
Some balls made of chopped. cooked
fish and boiled rice, favored with a
little anchovy essence, may be dipped
In a batter and fried in deep fat.
A little chopped parsley, onion and
cooked mea: Of any kind added to
batter and steamed in creased dish.
should be served with thickened brown
gravy.
Cups or shells to hold either sweet or
savory mixtures can be made of batter
which is fried over an iron mold in deep
Fat until crisp. These molds when fill
&c make attractive servings. They are
very useful for serving small individual
portions and are quite easily and quickly
prepared. Timbale or patty m?lds are
either solid or hollow. THY have
6uted edges, are in different shapes and
are provided with long handles to pre-
vent ones hand from being burned
when the mold is lowered down into
the hot fat.
These molds can be filled with various
kinds OF mixtures. Savory or sweet, con-
sisting Of suitable vegetables, such as
peas. asparagus tips, a macedoine of
young spring vegetables or mushrooms
or other food, blended with a good
sauce. including poultry, game or fish.
or fruit mixed with cream. All these
make delicious filings.
To Make the Batter.
Sift one and one-half gills of -four
With half a teaspoonful of sugar for a
sweet batter, or half a teaspoonful of
salt for a savory batter. beat one egg
just slightly. add q gill Of milk to il,
then mix this smoothly and gently
with the -four without beating. then
allow the batter to stand so that
the air bubbles can escape, otherwise
bubbles Will appear on the outside of
the moids when fried. The consistency
OF the batter is important. as the case
or cup made from the batter should be
thin II too thick, II viii be soft and
not crisp. II II Is too thick. add little
To Coat the Molds.
Pour the batter into a small cup or
dish. Heat the frying fat until blue
xapOr Is seen to be rising steadily, but
not over-thickly, from its surface. The
degree OF heat required is about 800
degrees Fahrenheit, but thermometer
Is not necessary If the heat Of the fat
Is gagged by carefully noticing the
censtty OF the vapor and the rate at
which it is passing of. Now heat the
timbale mold by inmersing it complete
ly in fat. To heat the mold thorough
1y takes about four minutes, the actual
time depending upon the size, shape
and thickness Of the mold. Lift the
mod from the fat, allowing superfiuous
fat 70 drain Of, then lower it quickly
but gently into the batter. but do not
allow the batter 10 cover more than
about three-fourtns Of the depth of the
mold, otherwise when the mold is im-
Taersed in the fat. the batter viii rise
and cover the mold, making 1t difficult
To remove the batter casing after 1t is
fried II this should happen. the casing
must DC cut away With a sharp-pointed
knife
II the batter is too thin, 1, viii not In.
s.antly adhere 20 the mold. which il
should do II the mold Is sufficiently
heated. II the mold is not hot enough,
the batter will fan from it when il Is
immersed in the fat After the mold
Is coated with batter, dip IL quickly into
ffas TAT. completely irnnersing the mold
There must be enough fat in the ket-
tie 70 allow the complete immersion oi
the mold but do not have it 50 full that
there Is excessive bubb!ing Of the fat
This must be carefully watched.
When the casing Is cooked crisp and
is nice golden brown In color. remove
the mold, let the fat drain of, then re.
move the casing. II should slip of
81 a
Df the !ron with a small hammer viii
Joasen IL II tight Then place the cas-.
ins os! soft paper 10 thoroughly drain
u possible. make the cases just before
they are ~ be filled II this is not
possible reheat them In the oven. as botE
easing ahc mixture must be perfectly
t3ot y the dish 10 be served Is hot one
For cold filings the castings may b.
made beforehand and viii keep crisI
soE some time II stored IN al air-tigh
TN box.
Cakes and Fritterx.
superior Waffies.~-Niz one cupful o
mix with one and one-thiFd cupfulg o
siftec soft wheat -four. add two table
gSoonfuls III fat, one or two egg yolks
two teasDoohfuls ~ baking powder, on
tablespoonful ot sugar and half tea
spoonful of salt. FoId the bfatei
1akE o4 IE eES HiD 1iE Ua&p1 h!C
81 ahe Otnef ingFeoIenlS have beeI
sdced. Have the waffle iron hot eroigl
- broyn the waite quickly, and vel
creased unless It Is the electrically heat
80 aluminium KIND In that caSe aG,
e. extra tablespoonful u melted short
enlag " the batter
Cfiddie CakeS.--8ix and sit bDgethe
Dile and oflc~haif cUpfuiS VI soft Nhea
-four with two tea&poonfuis u bakin
p9WceT half q teasiySoniul VI salt an'
s8<gut beasfS,0nfJ! pt sugar. Eeat 81
tgg slightly and ADD IL ~ one cupf4l q
mix then stir gradually into the Or
materials Last ~ all add one or ~
fsble8pConfuls III fat. Bake the cake
Dsl iightIy creased llot griddie.
Ffittefs.~ Mjx and sift together on
kn6 ore e-toUrtn cUpfu!g Of soft Whea