Domestic science, principles and application

Frying. — Heat the fat as for doughnuts; use a deep dish and hold the iron in the hot fat until thoroughly heated through. Dip the hot iron into the batter to within a fourth of an inch of the top. Place immediately into the Fig. 34. Timbale cases and irons, and rosette iron. FRYING UNCOOKED MIXTURES 225 hot fat deep enough to cover the iron. If the iron is too hot, the batter will slip off into the lard. If too cool, the batter will stick to the iron. Fry to a delicate brown, and drain on plain paper. Use for creamed peas, mushrooms, and finely cut salmon or chicken. Makes 3 dozen timbales. {Basis for 2 girls, }4 rule.) 8. Swedish Rosettes 1 c. milk 4 eggs 2 tsp. sugar 1 tsp. vanilla Pinch of salt 1 /^ c. flour Powdered sugar Method. — Make a well in the flour in a bowl and add the milk gradually. Beat well, drop in the whole eggs one at a time, and beat hard with a Dover beater. When full of bubbles add the vanilla. Fry in deep fat on a rosette iron until a light brown. Move the iron up and down in the fat carefully to loosen the rosette from the iron and finish the frying off the iron. Turn the rosettes like doughnuts while frying. Several may be fried in the kettle at the same time. Serve with powdered sugar or with fresh berries and whipped cream. Makes about 4 dozen rosettes. —15 FRYING COOKED MIXTURES Croquettes are mixtures of meat, fish, or vegetables with a thick white sauce for a binding. The whole is rolled in egg and crumbs and fried in deep fat. Left-overs of meat, vegetables, or fish are easily and daintily used in this way. General Proportions. — Use about 3^ as much thick white sauce as meat or vegetables. General Method. — Break up meat, fish, or vegetables to be used and mix with the thick white sauce. Cool the mixture and then form into shape. Croquettes may be in the form of balls, nests, cones, or cylinders. About 2 tablespoons of the mixture make the right size. Use fine bread crumbs, rolled and sifted. Roll the croquettes in the gd B^ ^i^H^^ n ^^^^^1.4 '•' ' i^Hj^^^l^DylS^^mb - .,_^^ Fig. 35. Croquettes, various shapes. (226) FRYING COOKED MIXTURES 227 crumbs; then in a slightly beaten egg, to which has been added about 2 tablespoons of water; then roll again in the crumbs. Fry in hot fat until a nice brown, drain on soft paper, and garnish with parsley or jelly. 1. Potato Croquettes 2 c. hot riced potatoes 1 tsp. parsley chopped fine 2 tbsp. butter 3^ tsp. salt ^ tsp. pepper 3^ tsp. celery salt Yolk of 1 egg A few grains of cayenne Few drops onion juice Method. — Mix ingredients in order given and beat thoroughly; shape, dip into crumbs, into egg, and then in crumbs again. Fry 1 minute in deep fat and drain on brown paper. {Basis for 2 girls, ^ rule.) 2. Meat Croquettes 2 c. chopped meat 3^ tsp. salt }/s tsp. pepper A few grains cayenne A few drops onion juice Yolk of 1 egg }4: c. thick white sauce made of white soup stock instead of milk Method. — Mix ingredients in order given, cool, shape, dip into crumbs, into egg, roll again in crumbs, and fry the same as other croquettes. {Basis for 2 girls, ]4, rule.) 3. Chicken Croquettes 1% c. chopped cold fowl 3^ c. thick white sauce 3^ tsp. celery salt 3^ tsp. salt 1 tsp. lemon juice A few grains pepper