“Guide To Digestible Baching”

Press, Volume CI, Issue 29719, 12 January 1962, Page 2

“Guide To Digestible Baching”

By

“ELIZABETH”

A plaintive request from a male reader, temporarily in charge of housekeeping, asks if I could write a “Guide to Digestible Baching.” His main concern was that in frying, the whole secret of success appeared to be in the heat of the fat, for batter cooked at the right temperature, and batter dropped

into fat that was not hot enough were two vastly different things. The simple answer to that for the unskilled, is to drop a small cube of bread into the pan and in a minute it will have turned golden and crisp if the fat is hot enough. Another simple answer is to avoid deep-fat frying if you find it tricky for fish just rolled in seasoned oatmeal or flour and fried in a little butter, or baked in the oven dotted with butter and dusted with salt and pepper, can be equally as delicious without the worry. And some things cooked in the frying pan need no fat at all. Make, for instance, these simply delicious, and deliciously simple, Barbecubers. BARBECUBEBS Ingredients: lilb finely minced steak 3oz butter 3 dessertspoons lemon juice 1 teaspoon Worcester sauce 1 teaspoon sugar Dash tabasco sauce Salt

Method: Form minced steak into six flat round patties. Shake salt over the bottom of a heavy frying pan and heat until browning. Place in the patties and cook for two minutes over moderate heat. In a small saucepan combine lemon juice and sugar. Add butter, Worcester and tabasco sauce and heat until blended. Turn the patties and pour over the barbecue sauce mixture. Cook for another three minutes.