Fritter Batter For Eggplant, Cauliflower, Bananas, Etc

Beat an egg without separating the white and yolk. Add half a cup of milk, and stir gradually into threefourths a cup of flour, sifted again with one-fourth a teaspoonful of salt. Let stand an hour or more before using.

Fritter Batter For Swedish Timbale Cases

2 yolks of eggs ½ cup of milk

¾ cup of pastry flour ½ teaspoonful of salt

Beat the yolks; add the milk and gradually stir into the flour and salt sifted together. Let stand an hour or more before using. The cases should be thin and crisp. Articles in cream, Bechamel or Hol-landaise sauce and articles cooked Newburg style are served in Swedish timbale cases.

Remarks On Frying Swedish Timbale Cases

If thick and soft add more milk. To fry the cases have fat deep enough to cover the iron form. Let the iron heat with the fat; that is, put the iron in the fat as soon as fat is melted and let the two heat together. Drain the iron and dip it into the batter to a little more than half its height, dip the iron at once into the fat, covering the whole cup; this prevents the batter from spreading away from the iron cup at the top. Avoid dipping the iron twice into the batter (for one case) as it makes the case too thick. The cases are done when crisp and delicately colored.

A pretty finish to the cases may be made by dipping the edge into white of egg, beaten slightly and strained, and then into fine-chopped parsley or pistachio nuts. This should be done after the cases are reheated, shortly before serving them.