III. Care of Fat. — After using, cool the fat a little, strain
through cheesecloth; cover when cold and keep in a cool
place. It should be possible to use the fat several times.
To clarify fat — cook several slices of raw potato in the fat
until crisp and fat is still; cool and strain.
IV. Preparation of Food. — It is necessary that a crust
form on the outside of the food to prevent fat being ab-
sorbed. Therefore, the food should contain egg or should
be coated with crumbs and egg or a batter. Lower the food
into the kettle with a wire egg-beater or use a frying basket.
When cooked, lift out; drain on unglazed paper in warming
oven.
V. Rendering of Fat.— Cut fat into pieces, discarding
coarse skin; put into kettle, cover with cold water; heat
157
158
CANADIAN COOK BOOK
slowly uncovered; when water is nearly all evaporated,
reduce the heat; when skin is shrivelled and the fat is still,
drain through a double cheesecloth; cool, cover, keep in a
cold place.
VI. Preparation of Crumbs. — Dry pieces of stale bread
in warming oven until crisp; put through meat chopper or
roll fine; sift.
CODFISH BALLS.
He.
1 c. salt codfish.
23^ c. potatoes.
2 T.
1 egg✪ Codfish Balls.
H tb. butter.
f-g.
}4 T. pepper.
1. Wash the codfish, break in small pieces; cover with
cold water; heat gradually to simmering, keep at that
temperature 30 mins.; drain.
2. Cook potatoes, drain, mash.
3. Add fish; mix thoroughly.
4. Add beaten egg, butter, pepper, and salt if needed.
5. Beat until light; drop by spoonfuls into fat which
browns a cube of bread in 40 sees. — 390°F.
6. Cook to golden brown; drain; garnish and serve with
White or Tomato Sauce.
POTATO CROQUETTES.
2 c. hot riced potatoes.
1 T.
2 tb. butter.
}4T.
34 T. grated onion.
}/2 T. salt.
}4 T. pepper.
H T. celery salt.
ii'T.
1 T. chopped parsley.
1 yolk of egg.
1. Mix all together, beat thoroughly; cool.
2. Shape in cylinders; roll in crumbs, egg and crumbs;
fry in deep fat.
3. Drain, garnish and serve.
FOODS COOKED IN DEEP FAT 159
POTATO APPLES.
He.
2 c. hot riced potatoes.
1 T.
2 tb. butter.
1 tb.
14 c. grated cheese.
VsT.
14 T. salt.
f.g. cayenne.
Few gratings nutmeg.
1 T.
2 tb- milk.
1 T.
2 yolks of eggs.
1. Mix all together, beat thoroughly, cool.
2. Shape as small apples; roll in crumbs, egg and crumbs;
fry in deep fat.
3. Drain, garnish and serve.
SALMON CROQUETTES.
2tb.
1 c. hot mashed potatoes.
2tb.
1 c. flaked salmon.
VsT.
3^ T. lemon juice.
VsT.
1 T, chopped parsley.
f.g.
3^ T. salt.
f.g.
% T. pepper.
1 yolk of egg.
1. Combine ingredients; chill.
2. Shape, roll in crumbs, egg and crumbs.
3. Fry in deep fat.
4. Drain; garnish, serve with Drawn Butter Sauce.
RICE CROQUETTES.
Vsc.
2 c. cooked rice.
1 T.
2 to 3 tb. milk.
1 T.
2 tb. butter.
VsT.
3^ T. salt.
f.g.
f.g. cayenne.
2 T.
1 egg.
1 T.
2 tb. chopped parsley.
1. Reheat rice in double boiler with enough milk to
soften.
2. Add butter, seasonings and beaten egg.
3. Cook until egg thickens; add parsley.
4. Spread on a plate to cool.
5. Shape as rolls; dip in crumbs, egg and crumbs.
6. Fry in deep fat.
160
CANADIAN COOK BOOK
SWEET RICE CROQUETTES.
1. Omit pepper and parsley from rice croquettes; add
% c. sugar and T. nutmeg.
2. Shape ; roll in crumbs, egg and crumbs and fry in deep
fat. ✪ Potato Croquettes
Page 47 · 9 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
III. Care of Fat. — After using, cool the fat a little, strain through cheesecloth; cover when cold and keep in a cool place. It should be possible to use the fat several times. To clarify fat — cook several slices of raw potato in the fat until crisp and fat is still; cool and strain.
IV. Preparation of Food. — It is necessary that a crust form on the outside of the food to prevent fat being absorbed. Therefore, the food should contain egg or should be coated with crumbs and egg or a batter. Lower the food into the kettle with a wire egg-beater or use a frying basket. When cooked, lift out; drain on unglazed paper in warming oven.
V. Rendering of Fat.— Cut fat into pieces, discarding coarse skin; put into kettle, cover with cold water; heat
slowly uncovered; when water is nearly all evaporated, reduce the heat; when skin is shrivelled and the fat is still, drain through a double cheesecloth; cool, cover, keep in a cold place.
VI. Preparation of Crumbs. — Dry pieces of stale bread in warming oven until crisp; put through meat chopper or roll fine; sift.
CODFISH BALLS.
He.
1 c. salt codfish.
23^ c. potatoes.
2 T.
1 egg.
H tb. butter.
f-g.
}4 T. pepper.
1. Wash the codfish, break in small pieces; cover with cold water; heat gradually to simmering, keep at that temperature 30 mins.; drain.
2. Cook potatoes, drain, mash.
3. Add fish; mix thoroughly.
4. Add beaten egg, butter, pepper, and salt if needed.
5. Beat until light; drop by spoonfuls into fat which browns a cube of bread in 40 sees. — 390°F.
6. Cook to golden brown; drain; garnish and serve with White or Tomato Sauce.
POTATO CROQUETTES.
2 c. hot riced potatoes.
1 T.
2 tb. butter.
}4T.
34 T. grated onion.
}/2 T. salt.
}4 T. pepper.
H T. celery salt.
ii'T.
1 T. chopped parsley.
1 yolk of egg.
1. Mix all together, beat thoroughly; cool.
2. Shape in cylinders; roll in crumbs, egg and crumbs; fry in deep fat.
3. Drain, garnish and serve.
POTATO APPLES.
He.
2 c. hot riced potatoes.
1 T.
2 tb. butter.
1 tb.
14 c. grated cheese.
VsT.
14 T. salt.
f.g. cayenne.
Few gratings nutmeg.
1 T.
2 tb- milk.
1 T.
2 yolks of eggs.
1. Mix all together, beat thoroughly, cool.
2. Shape as small apples; roll in crumbs, egg and crumbs; fry in deep fat.
3. Drain, garnish and serve.
SALMON CROQUETTES.
2tb.
1 c. hot mashed potatoes.
2tb.
1 c. flaked salmon.
VsT.
3^ T. lemon juice.
VsT.
1 T, chopped parsley.
f.g.
3^ T. salt.
f.g.
% T. pepper.
1 yolk of egg.
1. Combine ingredients; chill.
2. Shape, roll in crumbs, egg and crumbs.
3. Fry in deep fat.
4. Drain; garnish, serve with Drawn Butter Sauce.
RICE CROQUETTES.
1/8 T.
2 c. cooked rice.
1 T.
2 to 3 tb. milk.
1 T.
2 tb. butter.
VsT.
3^ T. salt.
f.g.
f.g. cayenne.
2 T.
1 egg.
1 T.
2 tb. chopped parsley.
1. Reheat rice in double boiler with enough milk to soften.
2. Add butter, seasonings and beaten egg.
3. Cook until egg thickens; add parsley.
4. Spread on a plate to cool.
5. Shape as rolls; dip in crumbs, egg and crumbs.
6. Fry in deep fat.
SWEET RICE CROQUETTES.
1. Omit pepper and parsley from rice croquettes; add % c. sugar and T. nutmeg.
2. Shape ; roll in crumbs, egg and crumbs and fry in deep
fat.
Records on this page
Codfish BallsPotato CroquettesChicken CutletsFritter BatterVeal or Chicken CroquettesSalmon CroquettesPotato ApplesRice CroquettesSweet Rice Croquettes