Note. — A cube of jelly may be moulded in centre of
croquette or shape croquette as a nest and serve with jelly.
VEAL OR CHICKEN CROQUETTES.
2tb.
3 drops
3^T.
MT.
f-g.
3^tb.
%tb.
f.g.
f.g.
f.g.
2tb.
2 c. cooked veal or chicken, minced.
Ys T. grated onion.
1 T. lemon juice.
14, tb. chopped parsley.
li T. salt.
2 tb. butter.
4 tb. flour.
T. salt.
Ys, T. pepper.
}/2, T. celery salt✪ Potato Croquettes,
f.g. cayenne.
1 c. milk.
1. Add seasonings to meat.
2. Make thick white sauce; add meat.
3. Spread on plate to cool; shape as pyramids.
4. Roll in crumbs, egg and crumbs.
5. Fry in deep fat; drain, garnish and serve.
Fish Croquettes may be made in the same way. If
canned salmon is used, it should be well drained from liquid.
BEEF OR LAMB CROQUETTES.
2tb.
4 drops
MT.
3 drops
f-g-
^tb.
1 tb.
f.g.
f.g.
2tb.
2 c. cooked beef or lamb, minced.
Y. T. grated onion.
Y tb. chopped parsley.
Y T. Worcestershire sauce.
Y T. salt.
3 tb. beef dripping.
Y c. flour.
Y2 T. salt.
Ys T. pepper.
f.g. cayenne.
1 c. brown stock.
FOODS COOKED IN DEEP FAT
161
1. Add seasonings to meat.
2. Make a brown sauce of remaining ingredients, add
meat.
3. Finish as Veal Croquettes.
CHICKEN CUTLETS.
2 c. cooked chicken, minced.
}/2 c. mushrooms, cut fine.
2 tb. butter.
4 tb. flour.
y2 T. salt.
f.g. cayenne.
Few gratings nutmeg.
}4: T. onion juice.
1 c. chicken stock or milk.
2 yolks of eggs.
1. Make white sauce; add yolks of eggs, beaten; stir
and cook 1 minute.
2. Remove from heat; add chicken and mushrooms.
3. Chill; shape as cutlets; roll in crumbs, egg and crumbs;
fry in deep fat.
4. Garnish; serve with Mushroom or Oyster Sauce.
Note. — }/i c. oysters may be used instead of mushrooms.
Cook oysters, drain and cut fine.
LOBSTER CUTLETS.
1. Make as Chicken Cutlets, omitting mushrooms and
onion juice; add 1 T. lemon juice and use milk in sauce✪ Lobster Cutlets.
2. Serve with Sauce Tart are.
FRITTER BATTER.
1 c. flour.
1 3^ T. baking powder.
M T. salt.
1 tb. fruit sugar.
c. milk.
1 egg.
14, tb. butter, melted✪ Fritter Batter.
1. Mix and sift dry ingredients.
2. Add milk, beaten egg and butter.
162
CANADIAN COOK BOOK
APPLE FRITTERS I.
1. Wipe, quarter, core and pare 2 medium-sized apples;
cut into small pieces.
2. Stir into batter.✪ Apple Fritters I
3. Drop by spoonfuls in deep fat which browns a cube
of bread in 60 sees.— 365°F.
4. When cooked, drain on unglazed paper.
5. Sprinkle with powdered sugar and serve.
APPLE FRITTERS IL
1. Wipe apples; core, pare and cut in slices.
2. Sprinkle with fruit sugar and a few drops of lemon
juice; cover; let stand 20 mins.
3. Drain thoroughly; dip slices in batter.
4. Fry in deep fat at 365°F. Drain.
5. Arrange in circle on folded napkin; serve with Hard
Sauce or Lemon Syrup.
BANANA FRITTERS.
4 bananas.
Fruit sugar.
1 tb. lemon juice.
Fritter batter.✪ Banana Fritters
1. Remove skins from bananas; scrape, cut in quarters.
2. Sprinlde with sugar and lemon juice; cover, let stand
20 mins.
3. Drain thoroughly; dip in batter; fry in deep fat; drain.
4. Sprinkle with fruit sugar and serve.
FRUIT FRITTERS.
Other fruits, as fresh strawberries, peaches and oranges,
may be dipped in batter and fried as fritters.
QUEEN FRITTERS.
2 T. 3 tb. butter.
3^ c. 1 c. boiling water.
34 c. 1 c. flour.
13^ tb. 3 eggs.
1. Have water boiling in saucepan; add butter.
Page 48 · 12 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
Note. — A cube of jelly may be moulded in centre of croquette or shape croquette as a nest and serve with jelly.
VEAL OR CHICKEN CROQUETTES.
2tb. 3 drops 3^T. MT.
f-g.
3^tb.
%tb.
f.g.
f.g.
f.g.
2tb.
2 c. cooked veal or chicken, minced. 1/8 T. grated onion.
1 T. lemon juice.
14, tb. chopped parsley. li T. salt.
2 tb. butter. 4 tb. flour.
T. salt. Ys, T. pepper. }/2, T. celery salt, f.g. cayenne. 1 c. milk.
1. Add seasonings to meat.
2. Make thick white sauce; add meat.
3. Spread on plate to cool; shape as pyramids.
4. Roll in crumbs, egg and crumbs.
5. Fry in deep fat; drain, garnish and serve.
Fish Croquettes may be made in the same way. If canned salmon is used, it should be well drained from liquid.
BEEF OR LAMB CROQUETTES.
2tb. 4 drops MT. 3 drops
f-g- ^tb. 1 tb. f.g. f.g.
2tb.
2 c. cooked beef or lamb, minced. 1/8 T. grated onion.
1/8 tb. chopped parsley.
1/8 T. Worcestershire sauce.
1/8 T. salt.
3 tb. beef dripping.
1/8 c. flour. Y2 T. salt.
Ys T. pepper.
f.g. cayenne.
1 c. brown stock.
1. Add seasonings to meat.
2. Make a brown sauce of remaining ingredients, add meat.
3. Finish as Veal Croquettes.
CHICKEN CUTLETS.
2 c. cooked chicken, minced.
}/2 c. mushrooms, cut fine.
2 tb. butter.
4 tb. flour.
y2 T. salt.
f.g. cayenne.
Few gratings nutmeg.
}4: T. onion juice.
1 c. chicken stock or milk.
2 yolks of eggs.
1. Make white sauce; add yolks of eggs, beaten; stir and cook 1 minute.
2. Remove from heat; add chicken and mushrooms.
3. Chill; shape as cutlets; roll in crumbs, egg and crumbs; fry in deep fat.
4. Garnish; serve with Mushroom or Oyster Sauce. Note. — }/i c. oysters may be used instead of mushrooms.
Cook oysters, drain and cut fine.
LOBSTER CUTLETS.
1. Make as Chicken Cutlets, omitting mushrooms and onion juice; add 1 T. lemon juice and use milk in sauce.
2. Serve with Sauce Tart are.
FRITTER BATTER.
1 c. flour.
1 3^ T. baking powder.
M T. salt.
1 tb. fruit sugar.
c. milk. 1 egg.
14, tb. butter, melted.
1. Mix and sift dry ingredients.
2. Add milk, beaten egg and butter.
APPLE FRITTERS I.
1. Wipe, quarter, core and pare 2 medium-sized apples; cut into small pieces.
2. Stir into batter.
3. Drop by spoonfuls in deep fat which browns a cube of bread in 60 sees.— 365°F.
4. When cooked, drain on unglazed paper.
5. Sprinkle with powdered sugar and serve.
APPLE FRITTERS IL
1. Wipe apples; core, pare and cut in slices.
2. Sprinkle with fruit sugar and a few drops of lemon juice; cover; let stand 20 mins.
3. Drain thoroughly; dip slices in batter.
4. Fry in deep fat at 365°F. Drain.
5. Arrange in circle on folded napkin; serve with Hard Sauce or Lemon Syrup.
BANANA FRITTERS.
4 bananas. Fruit sugar. 1 tb. lemon juice. Fritter batter.
1. Remove skins from bananas; scrape, cut in quarters.
2. Sprinlde with sugar and lemon juice; cover, let stand 20 mins.
3. Drain thoroughly; dip in batter; fry in deep fat; drain.
4. Sprinkle with fruit sugar and serve.
FRUIT FRITTERS.
Other fruits, as fresh strawberries, peaches and oranges, may be dipped in batter and fried as fritters.
QUEEN FRITTERS.
2 T. 3 tb. butter.
3^ c. 1 c. boiling water.
34 c. 1 c. flour.
13^ tb. 3 eggs.
1. Have water boiling in saucepan; add butter.
Records on this page
Potato CroquettesChicken CutletsFritter BatterVeal or Chicken CroquettesLobster CutletsFritter BatterSwedish TimbalesQueen FrittersApple Fritters IApple Fritters IIBanana FrittersWhole Apple Compote