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(Salads And Sauces) - (The Art Of Living In Australia)

1/4 lb. Flour--1/2d.

1/2 gill Tepid Water

White of Egg

1 dessertspoonful Oil--1d.

Total Cost--11/2 d.

Time--5 Minutes.

Sift the flour into a basin, pour over it the oil, then the water, and
beat into a smooth batter; stand away for an hour, if possible
in a cool place. Whip the white of the egg to a stiff froth, and stir
it in, and it is ready to use. This batter is useful for fritters and
many dishes both sweet and savoury.

Other Recipes

Frying Batter

This batter will do nicely for chicken, fish, clams,

cold boiled parsnips, or fruit of any kind, of which you wish to make

fritters. The oil is added to it for the purpose of making it crisp.

Many persons object to the use of oil in cooking, from a most foolish

prejudice. It is a pure vegetable fat, wholesome and nutritious in the

highest degree; and the sooner our American housewives learn to use it

in cooking the better it will be for both health and purse. I do not

mean the expensive oil, sold at fine grocery stores for a dollar a

bottle, but a good sweet kind which can be bought at French Epicerie

or German Delicatessen depots for about two dollars and fifty cents a

gallon. Make the batter by mixing together four heaping tablespoonfuls

of flour, (cost one cent,) a level teaspoonful of salt, the yolk of one

egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one

cent,) and one gill of water, or a quantity sufficient to make a thick

batter; just as you are ready to use it, beat the white of the egg, and

stir it into the batter; the cost will be three or four cents, and the

use of it will double the size and nicety of your dish.

Other Recipes

Plain Frying Batter

Mix quarter of a pound of flour, (cost one cent,)

with the yolks of two raw eggs, (cost two cents,) a level saltspoonful

of salt, half a saltspoonful of pepper, quarter of a saltspoonful of

grated nutmeg, one tablespoonful of salad oil, (which is used to make

the batter crisp,) and one cup of water, more or less, as the flour will

take it up; the batter should be stiff enough to hold the drops from the

spoon in shape when they are let fall upon it; now beat the whites of

the two eggs to a stiff broth, beginning slowly, and increasing the

speed until you are beating as fast as you can; the froth will surely

come; then stir it lightly into the batter; heat the dish containing the

meat a moment, to loosen it, and turn it out on the table, just dusted

with powdered crackers; cut it in strips an inch wide and two inches

long, roll them lightly under the palm of the hand, in the shape of

corks, dip them in the batter, and fry them golden brown in smoking hot

fat. Serve them on a neatly folded napkin. They make a delicious dish,

really worth all the care taken in preparing them. The seasoning,

crackers, and what fat is used in frying, will not cost over four cents,

for you must strain the fat, and save it after you fry your KROMESKYS;

if you use either bread or potatoes with them, the dinner will not cost

over twenty cents.

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