Domestic science, principles and application

1 tsp. parsley chopped fine A few drops onion juice Method. — Mix ingredients in order given; cool, shape, crumb, and fry. Garnish with a sprig of parsley on top. {Basis for 2 girls, \i rule.) 4. Salmon Croquettes 1^ c. salmon (flaked) \i c. thick white sauce A few grains pepper 1 tsp. lemon juice Salt Method. — Add sauce to salmon, add seasonings, spread on a plate to cool, shape, dip into crumbs, into eggs, and then into crumbs, and fry in deep fat. (Basis for 2 girls, 3^ rule.) 5. Rice Croquettes 14 c. rice }4 c boiling water 1 c. scalded milk 3^ tsp. salt Yolk of 1 egg 1 tbsp. butter Method. — Wash the rice, add to water with salt, and steam until rice has absorbed water. Then add the milk, stir lightly with a fork, cover and steam until rice is soft. Remove from the fire. Add the egg and butter. Spread on a plate to cool. Shape, roll in crumbs, roll in the form of nests, dip into egg, then into crumbs, fry in deep fat, and drain. Put a cube of jelly in the hollow of each croquette. (Basis for 2 girls, }/i rule.) 6. Lobster Cutlets 2 can lobsters }/2 tsp. salt 3 egg whites 1 tsp. chopped celery Nutmeg }4. c. white sauce ]/i c. bread crumbs Cayenne pepper Method. — Mix ingredients and cool. Shape in the form of cutlets; crumb, egg, and crumb again. Fry in deep fat. Insert lobster claw in small end of the cutlet. {Basis for 2 girls, }/i rule.) 7. French Fried Potatoes Method. — Wash and pare the potatoes and cut into eighths lengthwise. Let soak in cold water 1 hour. Drain and dry between towels. Fry in deep fat until an even brown. Drain on plain paper and sprinkle with salt. If the fat is too hot the potatoes will brown before they are thoroughly cooked. 8. Julienne Potatoes Method. — Prepare and fry in the same way as French Fried Potatoes, with the exception that the potatoes are cut into shreds or strings instead of into eighths. Pastry is mostly flour and fat. It is hard to digest even at its best, and whenever served should be light, flaky, and tender. The lightness of pastry depends on the air enclosed in it; its flakiness, upon the kind and amount of shortening and the method of mixing. Essentials of Good Pastry. — Good shortening. Lard, butter, or a combination of butter and beef drippings are suitable. Ice water. It is important that the ingredients be mixed cold. Pastry flour, which has more starch and makes a drier and more tender crust than bread flour. Salt, to flavor. Baking powder, to make the pastry lighter. Proportions of Ingredients. — Use 34 to 3^ as much shortening as flour. Use enough ice water to make a stiff dough. Pies are made with either one or two crusts. Two crusts are used for fruit and berry pies. General Methods of Making Pastry. — Method \. — Put the salt and baking powder into the flour and cut the shortening in with two knives or rub it in with the tips of the fingers if the hands are not too warm. Heat softens the fat and makes a tough crust. Pastry must be handled as little as possible. When the mixture is fine and creamy and looks like meal, add enough water to form a dough. Use the knife to combine the ingredients. Be careful not to make the dough wet. (229)