TIMBALE-CASE BATTER
(
Sufficient to Make Twenty
)
- 1 egg
- 1/2 c. milk
- 1/2 tsp. salt
- 1 tsp. sugar
- 3/4 c. flour
Beat the egg with a fork just enough to break it up thoroughly. Add the milk, salt, and sugar. Stir in the flour with as little beating as possible. After preparing this mixture, allow it to stand for 1/2 hour, so that any air it contains in the form of bubbles may escape and thus prevent the formation of holes and bubbles in the finished timbale cases.
When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but a large amount of it will not be needed if a small utensil is used. Place the iron in the hot fat, as shown in Fig. 27, until it is hot, or for about 4 minutes. Then let it drip and place it in the batter, as in Fig. 28, being careful not to permit the batter to come quite to the top of the iron, and remove it at once. Place it immediately into the hot fat, as in Fig. 29, allowing the fat to come higher on the iron than the batter does. This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case. Fry in the deep fat until the case is nicely browned, as shown in Fig. 26. Remove the iron from the fat, and allow it to drip. Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.
