HOME INTERESTS.

Otago Witness, Issue 3519, 23 August 1921, Page 50

HOME INTERESTS.

CARROT FRITTERS. Ilc qai re d : Cr r o Is, bo i let l, abo 11 1 fon r, medium size. For fritter batter: Flour, Hz ; water, tepid, one gill: salad oil, two tables poo nf uls; seasoning to taste; fryingfat,, to float fritters. Make the batter first. Put tho flour in a basin, add a pinch of .salt. Make a well in the centre. Pour in the oil. Add about a quarter cf the water, and with a wooden «]>• -on stir in the fhmr gradually. Work frem the centre towards the sides. Add mere water as the mixture gets as thick as rich cream, until all of it is ired. Beat well. Let it stand for half an hour to sof on tho starch in the flour. Mian time, cut the cooked carrots in pieces about two inches long, and either in halves or quarters, according to the thickness of the carrots. These measurements are only as guide® for you. Use com mo ilk nee, and cut the strips so as to haw ns little waste as possible. Never mind if they are & little longer or shorter. The important point is. if the lengths are cut too thin th \y will break when being put in and out of the patter. Have a pan oi fat sufficiently deep to well float the

fritters. The ordinary shallow frying-pan, with about a couple uf ounces of fat in it, is not a good method for fritters. When a fa iii t smoke rises from the fat, put a piece of carrot in the batter. See it is covered by the batter, either turn it or lift ' some over it with the spoon. Then raise tiie carrot—on a fork is bvst, a skewer breaks it —and slip it gently into the fat. Do two or throe pieces at a time, but they must not touch each ether. Fry them a golden brown. Usually they have to be c.ice turned over to brown the surface, as they iio.it. As each piece is done, raise it from tho fat, drain it wUI, and dust lightly with salt and popper. Pile up in a hot vegetable Mish and serve as quickly as ever you can. "Ihis fritter batter can have all sorts of other foods dipped into it and fried as directed—apple®, oysters, fish, etc. BEAN CROQUETTES. Bod separately half a pound of beans and liali a pound of rice till both are quite tender. Drain them separately. Then mash them together with a potato masher, aeding as much grated cheese as you can fcpnre, and plenty of pepper and salt. Leave tho mixture till it is cold, when you will lind it firm enough to handle. Roll it into small croquette®. Mix two tablespoo-nsfuls oi flour in enough cold water to make a Luck cream. Brush the croquettes over widi this cream, roll them in crumbs, and oitlier fry them in deep fat, or put them, vvi h a bit of dripping on each, into a hot oven and bake them a g.-cd brown. Take . . a P'-iR of thick tomato sauce. Pour it into a bet dish, and make a border of the croqueti.es round tho edge and a tiny pne oi them at the centre. SPICE BISCUITS. Required: Flour, -4oz; butter, 2oz; sugar, 2oz; yolk of egg, one; baking powder, a quarter of teaspoonful; powdered spice, a C un L \ toL ' ? L a teaspoon fill. For the tops: V\ liu-e of egg, one; icing sugar, one tablespooniul; almonds, chopped, loz. Mix flour, baking powder, and spies. Rub in the butter ,mely, first breaking it in small bits through the flour. Add sugar Make well in tho centre of the flour. Pour in the yolk of egg. Work it well in with a fork, mashnig and rubbing it down. Then knead and work on the pastry-board till it becomes a smooth, pliable paste like shortbread. xtoll it out ono-eighth of an inch Hack. Cut it cut in pretty shaped biscuits. Lay those, on a very slightly greased baking sheet For the tops, beat the white ot egg to a right, not stiff, frofh. Rub the icing sugar through a hair sieve, stir finely, chopped almonds and sugar into the white ot fSS- Rut a small spoonful just in the centre of each biscuit. Bake in a very moderately not oven for about twenty minutes. APPLE SAGO SOUP. Y ash four tablespoonfuls of sago, then put on to boil in three cups of boil in water. Boil until clear, about thirty mum tea, and add two cups of milk and L half teaspoon ful of salt. Now rub one -i Die spoonful o*. butter or margarine to-g-ethor with ou® tablospconful of flour until smooth, add enough of the soup to blend ilie mixture into- a consistency that will incorporate with the so-un without going into lumps, then stir gradually into tho bulk of tli© soup, and boil for live minutes Lastly add two cups of grated raw apples, and serve at once. VEAL SURPRISE. Bread veal cutlets and fry brown on both sides, then put meat in a baking pan with a cup of hot water, season with pepper and salt, two teaspoolU'uls Worcestershire sauce and three teaspoonfuls or more of tomato ff Gup. I our over meat, and bake about tnrc-e-quarters of an hour.