The Waterbury Democrat., 1934-11-16

For variety in winter menus. try frying your vegetables in deep fat occasionally. Every house. wife gets tired of preparing the same list of creamed, buttered and baked vegetables and is constant-i ly on the alert for a new method of cooking them.
 Fried foods, if properly handled are not difficult to digest and they do have that desirable crispy. evenly drowned quality which makes them such treat.
 There are few tricks to suc- cessful deep-fat frying ot vege. tables which should be known # they are to be a success.
 First of all choose a good fry- ing fat, one which is not too ost- | iy and Is easily handled. . Lara suits these requirements Of cost and quality admirably. It Is the most economival fat to buy for ! such use and gives a fine flavor and a delicious brown rust to the product. About ? pounds. of lard will provide a sufficient dept for on frying in an average size kes- tie. Use an iron kettle or heavy alum4 mum kettle which will hold an ev-
 en heat and not tip over. too cas-
 lily. A wire frying basket aids greatly in transferring food to aNd from the b"t fat. " sa
 The most important point in deep fat frying is to know when
 the fat is hot enough. Don't walt for it to boil or to smoke. Fat
 never boils although it appears"to to
 when foods having water in. them
 are added to 1t. When fat smokes, that means it is burning and form
 ing products which are hard to digest and which have a slightly
 burned or sharp flavor. Never let
 the fat smoke.
 The use of a thermometer is the
 best insurance against smoking or burning fat. Registering tempera-
 lures up to 500 and 600 degrees F., and protected from breakage l by a special arrangement which | holds it to the side of the kettle, 1t makes a sure and simple process. If no thermometer is available,
 small cubes of dry bread dropped | in the hot fat will help you test l it's temperature. If it browns I while you count 60 it is ready for doughnuts or fritters or batter dip- I ped vegetables. If it browns in | 25-3O seconds it is hot enough for | French Fried Potatoes.
 Il Vegetables take special care in | frying because they are usually verys moist. This makes them sog-
 gy and reduces the temperature of the fat so much that they will not | ax.tC x6 firx,a ThF GlfhN VAfr- etabies as potatoes or egg plant,
 soak them in salted water about H 2 hours, then dry them thoroughly
 on a towel before frying them. | Many vegetables can be dipped
 in egg and crumbs and fried like any croquette. Mashed potatoes I mixed with chopped, hard cooked eggs and parsly can be shaped in- to croueqttes then crumbled and | fried. Mashed sweet potatoes.
 shaped Into balls with a beaten egg
 to hold them together are treated
 the same way.
 Some few vegetables like rings
 of onions, very thing slices of egg | plant or similar vegetable may be dipped in q ritter batter and | fried to a delicious crispness.
 Here are some old favoriteH
 among the winter vegetables, fried
 to Q new finish.
 French Fried Onion RinGs
 Slice large, mild onions into IA inn slices and separate tho rlnEa. Dip them in q batetr made Of 1
 1-l cups fi0uf. cup milk, cRn
 and 1 teaspoon salt. Fry in deep lard s70-a7s degrees F.. until risr and soIden brown. ff onions afe strong favored soak them In Q