Roanoke Rapids daily herald., 1948-11-19
MAGAZINE PaGE FOR EVERYBODY
FICTION
Refrigerator Meal
Delicious Dinner from Oddmehts

proceed. First l put the Nce crN-
quettes in the frying haskets lower
them into the hot lard I'D fry
brown, about 1 minute. TheA I turn
out on crumpled paper towe1 and
place in the oven to keep srm.
Next l cut the leftover luncheon
meat in small half slices. dip in
the batter; then I carefully slide
into the fat to fry. At once l follow
with the eggplant. This cut into.
fingers and dip in the batter. Last
l take the whole string, beans from
which l break off the, ends. I dip
these in the batter and fry. all
together until golden brown land
puffed up"
"Does the batter stay..on?"
asked.
No Mystery
"For the most part. Madame.
Where it slides off, the food shows
a little bit, and the man can see
what he's eating, so there is NO
mystery to this way Of using left
overs. Et VOLTA, the 'Fritto Misto'."'
This is really tempting way to
use left-overs, I admit. Of course
as the foods are deep-fried, they
really absorb less fat than when
they are sauteed. When the rest of
the meal is practically free of fat,
we are justified in occasionally pre-
pairing left-overs as Fritto Misto.
roMoRaowy DINNER
Lentil Soup Crackers
Fritto Misto (from the Refrigerator)
Tossed Green Salad
Cranberry Apple Sauce
Coffee or Tea Milk (Children)
All Measurements Are Level
Recipes Serve -Four
Fritto Misto
Almost any vegetable or left
over meat or fish may be used in
preparing the fritters for Fritto
Misto. They may be fried in two
ways:
In a Saute or Shallow Frying
Pan: To do this, put just enough
fat in the frying pan to barely
cover the bottom, not quite enough
to float the fritters. Heat, and drop
in the fritters by tablespoonfuls,
keeping them two inches apart. as
they spread in cooking. Brown first
on one side, then on the other,
allowing about 4 min. Drain on
erumpled absorbent paper;
In Deep Fat: Heat fat sof any
kind about 8" deep, until hit enough
to brown bit Of bread inSaninute,
$50 F. Drop in the frittefE Md fry
until golden brown from 31a min.
Drain on crumpled absorbent paper
and serve as directed.
Vegetable Fritter Batter: Mix to-
gether l c. all-purpqss flour and
u top. salt. Gradually bAAt in,ss c.
milk or water using HM beater. Z
Separate 2 eggs; beat $M whites
stiff and the yolks lemdpyfolored.
Stir the egg yolks into the batter;
add " tsp. melted fat, any kind,
and fold in the whipped egg whites.
Dip in the vegetables; fry as di-
rected.
Vegetables used in this way may
include caulifower. eggplant, squash,
cucumber, celery, tomatoes or sliced
onions. Green corn kernels, or a
combination Of diced carrots and
celery with peas, or any vegetable
combination desired, may be stirred
into the batter and fried by droppng
tablespoonfuls into the hot deep fat.
Rice and Cheese CroquettesS
Into 2 c. cooked rice, any kind,
stir / tbsp. melted butter, ! tbsp.
flour, " tsp. salt, few grains
pepper, u c. sharp grated cheese.
X tbsp. minced parsely and 2 egg
yolks. Form into balls containing
! tbsp. each. Roll in flour; then cover
with the egg white, which has been
slightly beaten with 4 c. cold milk;
roll in fine dry crumbs. Fry in deep
fat hot enough to brown bit Of
bread in 40 sec. 375 F. Drain on
crumpled absorbent paper.
Cranberry Apple Sauce
In a qt.-sized sauce pan combine
! c. fresh cranberries with heaping
cups peeled, thin-sliced tart apples
and the grated rind 4 orange. Add
u c. water. Cover and boil until
the cranberries burst and the apple
is tender. Then add IA 4 csgranulated
sugar. Serve very cold, 5
TRICK OF THE eAt
Add little nutmeg to the batter
for nice favor in vegetable fritters.
The Stars Soy