Page 4 Advertisements Column 1

Manawatu Herald, 8 February 1898, Page 4

MAKING FRITTERS. A Simple Fritter Batter Worthy of Trial. Clam and Oyster Fritters. There are many recipes for tho making of fritters. Tho very familiar fritter made With soda and cream of tartar is hardly worth description, it is so well known. It is of no pos9iblo value in connection with fruit fritters or any fancy fritters. It is only properly used alone and served with a white sirup for breakfast. Tho best batter for fruit fritters is made as follows: Mix the yolks of 2 eggs with a tablespoonful of sweet oil, an even saltspoonful of salt and a tablespoonful of either lemon juice or brandy, according to the uso to which the fritter may bo put or as your taste may require. After mixing these ingredients, add a cup of flour and little by little a gill of cold water. The batter may now be set aside, or the whites of 2 eggs beaten to a stiff froth may be stirred into it at once. If it seems too thick, add another white of egg. It must bo just the proper consist* ency to coat the fru.lt thoroughly. To make clam fritters chop fine 25 clams. Make the batter from the juice of the clams Instead of cold water, making it a trifle stiffer, so that when the clams are added they will just drop from the spoon. An oyster fritter is best made of whole oysters dipped in the samo batter, seasoned with a pinch of cayenno pepper and tho lomon juico. Apple and pcaob 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 well when made in felt of the fashionable cornflower blue, pinked out and worked with sprays of roses in natural colora A TWIN POCKET. j A brass hook is bidden uuder a huge ! bow in spangled oriental lace. A cluster j of loops in shot ribbon finishes the bot- | torn. This handy trifle is intended to hold 1 a fan, hat whisk, buttonhook, paper knife, etc. Keeping Things Up. "In every estimato of housekeeping expenses there should bo a generous margin for the keeping things up," Eays Harper's Bazar. "Tho wear and tear of usago, and, : more strango and perplexing still, tho • wear and tear of nonusago, toll sadly upon our houses and their furnishings. Carpets which are constantly trodden grow thin In Bpots, are faded by tho sun, are threadbare. Carpota in closed rooms are devoured by the moth. Curtains fade. Fam ily linen gradually falls iuto decay. Everything must bo 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, so to speak, has always her reserved stock on which to draw." Fried Oysters. For frying oysters first make your ' eraoker meal and then season it with pepper and salt; then beat up 8 eggs and add ' to them a pint of sweet milk; then beat i all well together. Drain your oysters; then throw In your oraoker meal; then drop them, one at a time, into the batter; then back again into- the meal, and pat them gently, so tbe meal will stick on them, and I you have a nice shape to them. Now put t on your lard. You want to see that it Is I smoking hot before you drop your oysters fes in. Uoe a medium sized skillet. Never I try to fry more than a half a dozen at a I time, tot they will cool the greaso, and I. your oysters will come out soft and not fit I to eat— Baker's Helper. I Bice Meringue. I Wash well 4 tablespoons of xioe, put in I a saucepan with a pint of milk and 8 I ounces of white sugar; let it boil until I tender; whisk in tbe yolks of 4 eggs, and I continue whisking until a light froth is I made. Whisk the whites of the eggs to a I firm snow; add to them 7 ounces of white I powdered sugar and a drop of essence of ■ almonds. Put the whisked rice in a pudI ding dish in a neat pile, spread the whites ■ over it, dust with sugar and put in a slow I oven for two minutes. When done, garI sish with raspberry jam around the base of ■ tbe rice and Eerve at once. ■ Flannel Cakes. I Put a pint of sweet milk into a sauce- ■ pan and let it get quite hot; then melt in ■ tbe milk 3 full tablespoonfuls of butter. B Now add a pint of cold milk, tbe well H beaten yolks of 4 eggs, a teaspoonf ul of Bsalt, 4 tablespoonfuls of potato yeast and ■ enough flour to make a stiff batter. Set H it in a warm place to rise and allow the H batter to stand for three hours. Before H baking add the whites of the eggs, well H beaten. Have the batter just stiff enough to drop off a spoon. The griddle must be H&ot and greased before tbe cakes are dropon to It. How to Brighten lieather Furniture. Wash the leather with a sponge that baa wrung out of hot soapsuds; then rub dry as possible. Place the furniture in sun and wind that it may get thordry as quickly as possible. Next hard with a cloth that has been wet kerosene. Let the furniture stand in air until the odor of the oil has passed