The Institute cook book

Roll puff -paste one half inch thick and from it cut out two large ovals, using a sharp knife first dipped in flour. Place it on a shallow baking tin; cut a smaller oval from the second piece and lay the ring on the first, moistening slightly so that the two will stick together when baked. Roll out the piece cut from the second oval until it is the size of the others and bake in a separate pan as a cover for the vol-au-vent, Bake in a hot oven, covering with paper after the first fifteen minutes. It will require three quarters of an hour or longer; and unless baked thoroughly the crust will fall in cooling. When ready to use, reheat and fill with creamed oysters or game; or for dessert fill with sugared fruit and serve with whipped cream. CHICKEN CROQUETTES V/2 cups cold chicken V2 teaspoon onion juice 1 tablespoon butter 1/2 teaspoon salt 1/2 tablespoon flour Vi teaspoon pepper Yz cup milk or stock V2 tablespoon lemon juice Dash of nutmeg 1 egg Bread crumbs and beaten egg Cook the] flour in the butter; add the milk gradually; then the seasonings and chicken. Remove from the fire; add the egg, well beaten; mix and cool. Shaoe in small cones; dip in another [illustration: Entrees Planned for a Family of Four] beaten egg; roll in bread crumbs; put in a wire frying-basket and lower into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds the fat is sufficiently hot. Fry the croquettes a light brown; drain over the fat; lay on brown paper in a warm place for a few minutes and serve. MEAT CROQUETTES Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes. The secrets of success are to have the croquettes well coated with egg and crumbs and the fat sufficiently hot. Olive oil, cottolene, suetine, lard, or a mixture of any of these with drippings will serve the purpose; but olive oil is best. RICE CROQUETTES 1 cup boiled rice 1 teaspoon melted butter 1 egg Salt to taste 1 teaspoon sugar Cream Beat the egg light; mix with other ingredients, using enough cream to make the rice malleable. Make into croquettes; dip in egg and fine cracker or bread crumbs and stand for several hours in a cold place, Fry in deep fat, very hot, SALMI OF GAME 1 cup brown sauce 1 teaspoon catsup 6 mushrooms Vi teaspoon lemon juice 1 cup cooked duck V4 teaspoon onion juice Salt and pepper Stir the game and mushrooms into the orown sauce and cook until thoroughly heated. AVhen ready to serve add catsup, onion and lemon and season with salt and pepper. CURRIED RABBIT - cup chopped cold rabbit j Va teaspoon onion juice 1 cup brown sauce 1 teaspoon curry powder Add the rabbit meat to the brown sauce; cook until thoroughly heated; season and serve in a border of rice. Planned for a FamUy of°Four ENTREES 13 189 ENTREES Planned for » Family of Four SALADS SALADS SALADS are seldom difficult of preparation and the resourceful housewife will find ever- widening possibilities. The salad, too, may in one sense be regarded as an economic provision in the menu, for in no other way can so many ' 'left-overs " be attractively presented upon the table. For this reason, no doubt, some one has suggested that the salad must have originated in New England, the time-honored source of all the economies.