1938-05-07 — Page 2

Deep-Fat Frying Lends Zest To Vegetables

Here are some special hints on how to use deep-fat frying in preparing tasty foods.

Vegetables require special care in frying because they are usually quite moist. This makes them soggy and reduces the temperature of the fat so much that the vegetables will not be crisp and firm, as we would prefer them, unless they are properly treated. Potatoes or eggplant, for instance, should be soaked in salted water for about two hours, then dried thoroughly on a towel before frying.

FRENCH FRIED POTATOES in which 1 tbsp. salt has been added "Select mealy, Winter potatoes. to every quart of water. Let stand Reel and cut them in narrow strips for 2 hours.. about 3 to 4 inches long-and 1⁄4 to Although this

process

softens in

1⁄2 inch thick. Cover with cold water potatoes, they crisp up again

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frying, and need no further salting. Remove from water, dry carefully on a towel, and fry in a wire basket in hot fat (375 to 385 degrees F.) until a golden brown. Serve at once.

This same method may be used for making julienne or shoestring potatoes, or for potato balls.

MARIE ANTOINETTE'S CURTAINS

and.

The exquisite little drawing room in the private apartments of Queen Marie Antoinette at Versailles, where with her friends she could escape from the gilded halls and at times wearying ceremony etiquette of court life, has just been provided with new curtains of a pattern which the

ill-fated Queen had herself chosen. Until recently, the curtains' were red, and had been put there at a later, less well-inspired period.

By a chance discovery of a faded piece of material lying on an old mantelpiece in the reserves, M. Maurchean-Beaupre, curator of the museum, was able to refurnish the drawing room of Marie-Antoinette with the curtains she had chosen for it. A part of the remnant was sent to Lyons to be examined by experts of the famous silk museum of that city, but it could not be matched in their collection. They reported, however, that there was one firm of weavers in Lyons which could reproduce it, a firm which has existed for more than three hundred years and still possesses It was many of its ancient looms. on a loom of the eighteenth century that the new curtains were woven by expert workers who do nothing but reproduce ancient materials. The curtains are of a pale golden yellow, with a wide, embroidered edge, and they hang above a sofa where Marie Antoinette was fond of sitting while talking with her most intimate friends. It was here in this drawing room, with its finely carved woodwork wain- scoating, that the Queen used to take her music and singing lessons, and where Madame Vigee-Lebrun painted her portrait.

After the Revolution, the apar- tment.was emptied of its furniture, but gradually through the years it has been restored, until to-day, thanks to the discovery of M. Maurchean-Beaupre, this beautiful apartment is once again as it was Another well-liked vegetable is in her day when in hours of hap- chose its pretty- eggplant and when properly fried pinessshe is a veritable dish fit for the gods. furnishing, Here is a recipe:

FRIED EGGPLANT

hot. Two or three large onions will serve six.

Everyone likes, corn

fritters,

Pare eggplant. Cut in slices about half an inch thick. Dry carefully with crumpled absorbent paper. Dip in slightly beaten, diluted, season- ed egg, then in fine cracker or bread crumbs, and fry in deep, hot especially with a strip of crisp fat (360 degrees F.) until lightly bacon and maple syrup or a jelly; browned. Sprinkle with salt and and this combination makes pepper. Drain on absorbent paper grand luncheon dish.

and serve at once.

EGG AND CRUMBS

..

CORN FRITTERS

To one No. 2 can of cream corn fadd 1 1-3 cups flour, sifted with Some vegetables can be dipped tsp. baking powder, 2 tsp. salt in egg and bread crumbs and fried and tsp. paprika. Add yolks of like any croquette. Mashed potatoes mixed with chopped, hard-cooked eggs. Beat whites until stiff, and egg and parsley can be shaped into fold into mixture. Drop by table- croquettes, then crumbed and fried spoonfuls into hot fat (860 to 370 degrees F.) and fry until golden Mashed sweet potatoes, shaped into brown. It will require about 3 balls, with a beaten egg to hold minutes to fry them. them together, are treated in the same way.

You have, without doubt, tasted Some few vegetables like water all kinds of French fried potatoes ereas, asparagus, very thin slices-good, bad and indifferent. How of eggplant or similar vegetables do they turn out when you cook. may be dipped in a fritter batter them? Are they really all you de- and fried to a delicious crispness.sire? Try the following recipe and

you'll be delighted.

A very simple way to fry onions is thus: Peel and slice them, separ- ate the rings and allow to stand in milk for a few minutes. Drain, roll in flour, fry in deep hot fat (875 degrees Fahrenheit) until a golden brown; drain on brown paper, sprinkle with salt and serve.

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