Whitebait Fritters.

Timaru Herald, Volume CXLIII, Issue 20863, 20 October 1937, Page 14

Whitebait Fritters.

They are simple to make, too. Take 2oz. flour, 4 tablespoons tepid water, salt and pepper, 1 egg, 1 dessertspoon melted butter and 1 glass (or more) of whitebait. Mix the flour.with the yolk of the egg, butter, pepper and salt, and leave for a time. Wash the whitebait and turn on to a clean white rag and dry them. Just before the batter is needed beat the white of the egg until stiff and mix in. Drop large tablespoonsful into plenty of hot fat, and fry to a light blown It U most important to have the fat really

hot (with a blue smoke rising). If the fat is not hot enough a sodden fritter will'be the result. Puff Paste Sandwiches. Roll some puff pastry thinly and divide into two portions. Beat, separately, the yolks of two eggs and the white of one, mix together, beat in three ounces of grated Parmesan cheese, two ounces of melted butter, and seasonings of salt and cayenne pepper. Place the fillings on one piece of pastry, cover with the other, press gently, and cut into rounds

with a pastry cutter. Brush with beaten egg and bake -n a brisk oven for 10 to 15 minutes. Lemonade Powder. Seven pounds of castor sugar, s|ozs. of tartaric acid, ioz. of distilled oil of limes, loz. of pressed oil of limes, £oz. of oil of lemon. Spread the sugar on a sheet of paper, sprinkle the flavourings over it, and rub well. Put the mixture into the oven to dj-y and turn it occasionally. When pe<Yectly dry mix in the tartaric acid, an 7 / keep in an airtight

tin in a dry place. See that the sugar is quite dry before adding the acid. Portable Lemonade. Six pounds of loaf sugar, six quarts of water, 6ozs. of citric acid, the juice of eight lemons. Boil the water with the thinly pared rinds of the lemons. Squeeze all the juice out of the lemons. When the water boils, add sugar, juice and citric acid, stir till the sugar is dissolved, then strain through fine flannel and put into bottles. Allow one gill of lemonade to one pint of water.

Coconut Macaroons. These are a change and quicker to make than the almond ones. Use 31b. of desiccated coconut, 2ozs. ground almonds, 6ozs. castor sugar, three egg whites and a few drops of essence and proceed as in above recipe. Macaroons. Take Alb. of finely minced almonds, fib. of castor sugar, three egg whites and vanilla or almond flavouring essence. Blanch the almonds by putting them in

cold water and bringing them up to boiling point. Then drain them and skin them. Put them through a mincer twice and then weigh them. Add the castor sugar to the almonds and rub them together until thoroughly incorporated. Then add a few drops of flavouring essence and mix them to a paste with the egg (whites) as required, the latter only slightly beaten. Line some baking tins with sheets of rice paper and place the mixture in it in small heaps. One teaspoonful is sufficient for each macaroon and leave a good space

> between them. Put a halved blanched 1 1 almond or a piece of glace cherry on the ' f top of each biscuit and bake them in a . J moderate oven. They will probably take ) 20 minutes. - Lemon Syrup. < * Extract the juice from the fruit and 1 * grate the rind. Add one and a-half s ? pounds of sugar to each pint, boil for j 1 a few minutes, strain, bottle and cork. < r Allow two or three tablespoonsful of i J syrup to three-quarters of a glass of i

water and add half a teaspoonful of bicarbonate of soda. Lemon Kali. Half a pound of icing or finely-ground sugar, Jib. of tartaric acid, jib. of bicarbonate of soda, and 40 drops of essence of lemon. AU the powders should k-‘ weU dried. Mix the essence with the sugar, add the other powders, stir together, and pass twice through a hair sieve. Keep in tightly-corked bottles, into which a damp spoon must not be inserted.