Domestic science (Clark, Cornell home economics)

To use the yolks, the pupils may make frosting, by adding powdered or confectioners' sugar to a half of the yolk until the frosting just pours from the spoon. This may be spread on bottom and sides of the cake when it comes from the oven, or it may be spread simply on one part. Some of the yolks will then be wasted, for the whole of the yolks will be too much for the small cake. This surplus will be collected and used for some purpose afterwards. Yolks may be used to make an omelet. The objection to this is that the omelet does not rise much if made from the yolk alone. It will be more hke scrambled eggs, and yet it illustrates the same principle as the Angel Cake. The yolks may be used to make scrambled eggs. Even scrambled eggs are made usually from the white of the eggs too, but this may be explained to the pupils, if this plan is preferred. CROQUETTES 241 Order of Lesson 1. Discussion of recipe: (a) comparison of sponge and angel cake; (b) use of eggs ; (c) use of acids. 2. Baking. Temperature of oven. Time. 3. Practice. 4. Dish-washing. CROQUETTES Lesson XX Croquettes. Croquettes may be made from chopped meat, chicken, veal, sweetbreads, fish, soup meat, mushrooms. The mixture usually consists of two parts of chopped meat or cooked, flaked, well-seasoned fish, to one part of white sauce, rather thick. Cheese, macaroni, and some vegetables are also used in croquettes. Croquettes are suitable for luncheons and are a very excellent way of using left-overs. Frying. For deep-fat frying use a deep frying-pan or a kettle (a wire frying-basket is convenient, but the things to be cooked may be lowered into the fat and taken from it with a spoon-shaped egg-beater). Put the fat into a cold kettle and bring it slowly to the right degree of heat. When the fat begins to smoke, drop an inch cube of white bread into it. If this browns in 40 seconds the fat is right for frying croquettes. This temperature is also right for other articles made of cooked material and for fish and oysters. For doughnuts, fritters and other uncooked articles, 60 seconds is about right. If the fat is right, dip the basket or the wire spoon into the fat to heat and grease it. If the wire basket is used, lay four croquettes in it and lower them into the kettle until the fat covers them. When they take on a golden-brown color, lift the basket, shake a little and let food drain a moment before placing on paper. Reheat the fat; test it again if necessary, and fry another form, etc. When all the grease has been absorbed by the paper, arrange the croquettes on a platter and garnish with parsley. Shaping and Crumbing. Put a heap of fine dried bread-crumbs on a board. Put a tablespoon of water with one egg into a plate and beat it suflSciently to mix the white and yolk. Shape a heaping tablespoon of croquette mixture into balls, roU them into crumbs and, with a knife, lift one by one into the egg, dipping over the croquettes until all is covered. Roll in crumbs again Until all the egg is covered, and lay carefully on the board. Chicken Croquettes. 2 c. cooked chicken, chopped fine; 1 c. thick white sauce; 1 tsp. onion juice; few grains of grated nutmeg; add salt and pepper to taste. White Sauce. 2 tbsp. butter, J c. flour, ^ tsp. white pepper, 1 c. milk or thick cream, 1 tsp. salt. Method. Add seasonings to chicken, mix with hot whjite sauce and turn on a platter to cool. When cold, shape into cones, roU in eggs and bread crumbs, and fry in deep fat. Put a small sprig of parsley into each croquette, serve on a folded napkin, or pour a white sauce aroimd them. Rice Croquettes. 2 c. boiled rice, 1 egg, beaten, 2 tbsp. butter, 2 or 3 tbsp. minced parsley, ^ tsp. salt, I tsp. pepper; add a few grains of cayenne. If cold rice is used, warm it with 2 or 3 tbsp. milk. Mix all CROQUETTES 243