Fritter Batter

To be used for vegetables or fruit.

1/2 cup flour. 1/4 teaspoon salt.

1 egg beaten. 1/2 cup milk.

Mix ingredients with an egg beater until very smooth and free from lumps, beating with a rotary egg beater. Let stand an hour or more in a cool place before using.

Take slices of pineapple, banana or any cooked fruit or cooked vegetable such as cauliflower, egg plant, etc., dip in batter to completely coat, then fry in deep fat until a golden brown.

Swedish Timbale Cases With Egg

1/2 cup milk.

1/3 cup flour.

1/4 teaspoon salt. 1 teaspoon olive or other vegetable oil.

Beat eggs, add remaining ingredients and beat until very smooth, using the egg beater. The mixture should be very thin. Set aside in a cool place for an hour or more. Have fat deep enough to completely cover the timbale iron. Heat the iron with the fat. When fat is hot remove iron, drain and dip into the batter a little more than half its depth. Dip iron into fat at once, completely covering it with fat. The cases are cooked when a delicate brown. It may be necessary to test one or two before the batter is the right consistency. If the cases are not crisp the mixture is too thick and should be thinned with a little milk. If the batter does not cling to the timbale form, it is too hot. It requires a little skill to get them just right.

Corn Fritters

1 egg beaten separately. 1 cup corn. 1/3 cup flour.

1 teaspoon baking powder. 1/2 teaspoon salt. Paprika.

Beat egg yolk; add corn, flour sifted with baking powder and salt; then fold in stiffly beaten egg white. Fry in deep fat or on a well greased griddle.

Celery Fritters

Cut celery in lengths of about 3 inches. Parboil until tender, but not broken; drain, season with salt and pepper. Prepare fritter batter; dip celery in batter and fry in deep tat; use as a garnish or with a tomato sauce. This is a good way to use the outer stalks of celery.

Banana Fritters

Dip each piece of banana in the batter and fry in hot fat; drain on brown paper. For a dessert or sweet entree serve with a sweet sauce; as a garnish for meat serve plain. Apple or pineapple fritters are prepared in the same manner.

Tripe Fried In Batter

Tripe is usually cooked or pickled as purchased in the market. It requires more cooking to make it tender. Cut into pieces for serving and cook in equal parts of milk and water until tender, about half an hour. Drain, dry, dip in fritter batter and fry in deep fat.