SOMETHING NEW IN FRITTERS.

New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)

SOMETHING NEW IN FRITTERS.

'pew dishes are more appetising than . tterg . They are easy to make, cheap, & tako less than half an hour from the jin,e ono starts preparing them until they reach the table. Tomato fritters make an ideal vege- . ; an dish. Remove tho skin from a medium-sized tomato. Scoop out the in•jo of tho tomato and fill it with a ''spoonful of finoly-minccd onion, topped parsley, a nut of butter, and seasoning- Mix together, then nut tho top on the tomato again. \ow make a batter with a well-beaten 2 a small teacupful of self-raising flour, and » K' ll of niilli ' tu ß e,!ler with !l P'. Ilch r salt. Have the batter so that it clings °asily to t!, ° tomato. Dip each tomato tbus treated in the batter, and drop into boilm" fat. When they aro a golden brown, drain and pile on a hot dish. Garnish with parsloy and servo at once. Should you have any cold meat left over, tho following recipe will aid you in making appetising fritters suitable for lunch" supper, or oven breakfast. Put the meat through tho mincer, then add a tablespoonful of mashed potato (to every three of meat), two teaspoonfuls of chopped parsley, and ono of finelv-minced onion. Now add a tablespoonful of any piquant sauce, such as Worcester sauce. Form into rissoles. Dip in batter and fry in boiling fat until they are a pale biscuit colour. Serve on a hot dish garnished with parsley. Hard-boiled eggs make the following dish: Cut three eggs in half. Remove the yolk and beat up in a basin with two tablespoonfuls of grated cheese, a dessertspoonful of finely-chopped parsley, seasoning to taste, and a dessertspoonful of salad dressing. Mix well together and return to the "egg. Dip in batter and fry a golden brown.