The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1936-07-02
More Than
Tools Are
Needed
By JEAN GREEN

Are you one Of the cooks who
just cannot get foods to have
the French Fried taste? Crispy
brown on the outside, soft,
moist and tender under the
crust?
Then it is time that you
purchased yourself some new
equipment and learned some of
the rules.
Even on hot summer days these
foods have great appeal for every
one. but the cook. And if she is
wise she will do them in the mod
ern way.
First of all she will equip her
self with one of the new heavy
skillets. With this she can do
shallow frying in a way to obtain
the glorious products from the
old-faShioned method of deep ket-
tie and drain basket.
Just having the proper equip
ment isn't enough though. Even
with this she can have the grease
logged dishes that make husbands
reach for the catSup or mustard
and still groan for hours with real
or imaginary gas pains.
Temperature Control
First of all she has to centralize
all the fat on the criSpy crust and
see that not whit goes into the
meat, vegetable or whatever food
happens to be the choice for the
meal.
This can't be done by tempera-
ture control, though that is i'm
portant.
The Misunderstanding fried must
be encased in layers of something
that will act as a moisture and oil
proof coat to stop the fat from
coming through.
Sounds hard? 1t isn't really.
One type of foodstuff hardens
quickly when heated. 1t is liquid
at room temperature and is grease
less. Dip in this, roll in bread
crumbs, or flour, or starch, and
fry. The food is protein, and the
choice is either egg or milk.
Use bread crumbs when the food
has been dipped in beaten egg and
flour and when it has been dipped
in milk. The flour browns to
dextrin and gives the food a pleas
ing flavor.
Another Hazard
When this is done the only other
hazard is the frying.
The new vegetable Shortcomings
are good for this, as they do not
get rancid.
Use fat only deep enough to
cover the food. Control tempera-
ture with a thermometer. If you
have no thermometer, test with
bread square. If they brown nicely
during a count to 30 as the clock
ticks, the fat is just right for
frying.
Here is a recipe to test your
skill. Made from egg and corn,
the outlet is meant to be fried in
this shallow fat method.
Corn and Egg Outlets
3 tablespoons shortening.
3 tablespoons flour.
"a teaspoon salt.
"a teaspoon pepper.
"a teapoon paprika.
cup milk.
3 hard-cooked eggs, chopped.
l cup cooked corn.
l teaspoon parsley, chopped fine.
2 eggs, slightly beaten.
"a cup sified crumbs.
Melt shortening in top of double
boiler. Add flour, salt. pepper and
paprika, and blend. Add milk and
cook until smooth and thick, stir
ring constantly. Remove from
fire. Add eggs, corn and parsley.
Spread mixture in shallow pan and
chill until stiff. Cut into outlets
with 212-inch biscuit cutter. Roll
in crumbs, then in eggs beaten
with 2 tablespoons water, then in
crumbs. Fry in hot fat (375 de-
grees F. Inch deep in heavy
frying pan until brown. Drain on
absorbent paper. Serve with pimi-
ento sauce. Serves 4 to 6.
PimientO Sauce
2 tablespoons shortening
2 tablespoons flour
p teaspoon salt
Dash Of pepper
/ cup milk or thin cream
pimiento, forced through sieve
Melt shortening in saucepan;
add flour, salt, pepper, and blend
we'll. Add milk gradually, stirring
constantly, and continue stirring
and cooking until thickened. Add
pimiento and blend. Makes cup
sauce.
Hearths and
Flowers
Heat has left your hearth, so
,,,;roko,. Fivoe sum ~