The Waterbury Democrat., 1941-10-02
Take A Flier At French Frying

Who started FrenchfryingP Peer ing into dozens of volumes failed to disclose the name of the chef Undoubtedly French) who started the practice of boiling in oil" History ruYnor says 1t was an acci- dent, like the first roast pork-but it's no accident the way almost everything takes to Q deep skillet to emerge the better and brown CT for it.
 French fries" used to moan 'taters, but now potatoes, onions, shrimp, meats, bananas-but every thing l-pops into that sizzling bath, with or without an overcoat of bat- ter.
 "Deep-frying" involves having deep kettle Ia to 1-3 full of oil, heated to 375 degrees F., when 1-inch cube of bread will brown in 40 seconds. We now have "shal- low frying" aS well, variation which calls for l inch of oil in @ heavy frying pan.
 TO REMEMBER
 Remember: it's been proved that properly fried foods are digestible; that you can use the oil over and over again if you strain 1t through a cloth and keep 1t covered under refrigeration: that if you haven't a wire basket, never mind; you can do without one; that batters should vary to conform with the food they enwrap; that paper toweling is @ good thing for draining fried foods; that @ tart or spicy sauce or relish is good accompaniment for F'rench-fried viands.
 Banana ScalIOps
 Melted fat or oil
 1M teaspoons salt
 l egg, slightly beaten, or
 A cup evaporated milk firm bananas
 A cup fine corn flake crumbs,
 bread or cracker crumbs or corn meal
 Use all-yellow or slightly green tipped bananas. Heat oil to 375 de- grees F., or until @ finch cube of bread will brown in about 40 sec- onds. Add salt to egg or undiluted milk. Slice peeled bananas cross wise into pieces % to inch thick. Dip into egg or milk. Drain. Roll in crumbs or corn meal, Deep-fat fry or shallow fry in the hot oil 1h to 2 minutes, or until brown and tender. Drain well. Serve hot. Serves 6.
 Brazilian Potato Croquettes
 1 cups riced sweet potatoes
 x cup butter teaspoons salt
 # teaspoon pepper cup chopped Brazil nuts
 A cup brown sugar
 Combine all ingredients, and mix well. Shape into croquettes. Dip in fine bread crumbs, then into egg diluted with a little water and again In crumbs. Fry in deep hot ma1ola (385 degrees F.) until gold- en brown and crisp. Serves 6.
 French Fried Grapefruit 2 medium Florida grapefruit or
 No. 2 can grapefruit sections
 x cup flour | 2 eggs
 1-3 teaspoon salt
 2 tablespoons grapefruit juice
 If using fresh grapefruit, peel and separate sections; If using canned, drain juice from sections. Dip each section in flour lightly. Beat eggs light; add salt and grapefruit juice and beat well. Dip grapefruit sec- tions in egg mixture, and then in flour again. Fry in hot deep mazola (385 degrees F., or until cube of bread will brown in 30 seconds) un- til golden brown. Drain on parch- ment paper or paper towels and serve hot. Serves 6, Deep Fried Doughnuts 2 eggs
 cup sugar 2 tablespoons nazola 31s cups sifted flour
 4 teaspoons all-phosphate bak-
 ing powder
 teaspoon salt
 A teaspoon nutmeg
 h teaspoon cinnamon
 cup milk
 Beat eggs well and gradually add sugar, beating until light. Add mazola. Sift flour, baking powder. salt, nutmeg and cinnamon togeth- CT and add to egg mixture alter nately with the milk, stirring until all ingredients are molstened. Turn out on floured surface and shape lightly, roll 4 inch thick and cut with floured doughnut cutter. Fry in hot, deep mazola (360 degrees F. 370 degrees F.) for 2 to 3 minutes, turning doughnuts when they rise to top and several times during cooking. Drain on unglazed paper; Lmakes q dozen.