Page 4 Advertisements Column 1

Manawatu Herald, 9 February 1897, Page 4

r MAKING FRITTERS. A Simple Fritter Batter Worthy of Trial. Clam and Oyster Fritters. There are many recipes for the making ° ill Tho vory fcuuHiai 1 fitter made With soda and cream of tartar la hardly worth description, it la so well known. It v of no possiblo value in connection with fruit fritters or any fancy fritters. It la only properly used alone and served with a white sirup for breakfast. The best .batter for fruit fritters la made as follows: Mix the yolks ot 2 eggs with a tablespoonful of sweet oil, an even saltapoonful of ealt and a tablespoonful of either lemon Juice or brandy, according to tho use to which the fritter may be pufc or as yont tasto may require. After mixing these Ingredients, add a , ,■ cup of flour and little by little a gill of cold water. Thi tatter may now. be set' aside, or the Whites" of 3' eggs beaten to a stiff froth jaaay be stirred l&to it at once. If it Beems 'too thick, add another white of egg. It must be Just the proper consistency to coat the fruit thoroughly. To make olam fritters chop fine 35 clams. Make the .batter from the juice of the dams lnutead of cold water, making it a trifle gtiffer, so that when the clams are. added they will just drop from tho spoon. An oyster fritter Is best made of whole oysters dipped in the eamo batter, seasoned vrita a pinch of cayenne pepper and the lemon juice. Apple and peach fritters are quite often soaked in wine or brandy for an hour or two before they are dipped in the batter and fried. Odd and Useful. This double oddly shaped bag looks very tvell when made in felt of tho fashionable cornflower blue, pinked out and worked with sprays of rcses in natural colors. A TWIN POCKET. A brass hook is bidden trader a huge bow in spangled oriental lace. A cluster of loops in shot ribbon finishes tho bottom. Tbb handy trifle ia intendod to bold a fan, hat whisk, buttonhook, puper knife, etc. Keeping Things Up. "In every estimate of housekeeping expenses there should be a generous margin for trie keepbig things up," says Harper's Bazar. "Th&wear and tear of usage, and, more stratfge aud perpipxipg still, tho wear and tear of nonusage, tell sadly upon our houses and their furnishings. Carpets which are constantly trodden grow thin in spots, are faded by the sun, are threadbare. Carpets in closed rooms ore doToured by the moth. Curtains fade. Family linen gradually falls into decay. Everything must be replenished, kept up, gone over again and again, if the domestio machinery is not to creak and rust. The wise housekeeper buys every season a few new articles, and, co to Bpeak, has always her reserved stock on which to draw." Vrted Oyitew. Por frying oysters first make your oraoker meal and then season it with pepper and sail; then beat op 8 eggs and add to them a pint of sweet milk; then beat aU well together. Drain your oysters; then throw In your oraoker meal; then drop them, one at a time, into the batter; then took again into tho meal, and pat them gsntly, so the meal will stick on them, and you bave a nice shape to them. Now pat on yonr lard. Yon want to see that It is smoking hot before you drop your oysters in. Use a medium sized skillet Never try to ivy more than a half a dozen at a time, (or they will cool the grease, and yonr oysters will come out soft and not fit to eat.— Baker's Helper. Bloc Meringue. Wash well i tablespoons of rice, put in • saucepan with a pint of milk and 8 ounce* of white sugar; let it boil until tender; wblsk In the yolks of 4 eggs, and continue whisking until a light froth is made. Whisk the whites of the eggs to a firm snow; add to them 7 ounces of white powdered sugar and a drop of essence of almonds. Put the whisked rice in a pudding dish in a neat pile, spread the whites over it, dust with sugar and put in a slow oven for two minutes. When done, garnish with raspberry jam around the base of the rice and serve at once. Flannel Calces. Pat a pint of sweet milk into a saucepan and let it get quite hot; then melt in the milk 9 full tablespoonfuls o( butter. Now add a pint of cold milk, the well beaten yolks of 4 eggs, a teaspoonful ot salt, 4 tablespoonfuls of potato yeast end enough flour to make a stiff batter. Set it in a warm place to rise and allow the batter to stand for three hours. Before baking add the whites of the eggs, well beaten. Have the batter just stiff enough to drop off a spoon. The griddle must be hot and greased before the cakes are dropped on to it _______ Hew to Brighten Leather Furniture. Wash the leather with a sponge that has been wrung oat of hot soapsuds; then rub as dry a* possible. Place the furniture in the sun and wind that it may get thoroughly dry as quickly as possible. Next rub hard with a cloth that has been wet With kerosene. Let the furniture stand in the air until the odor of the oil has pawed of.