Foods and home making

Spread the mixture on a plate so it will cool. (Why will this mixture be easier to shape after cooling?) When cool, shape the mixture into cylinders. Spread some fine dried bread crumbs on a plate. On another plate, beat an egg slightly. Add 1 tablespoon of water to it. Dip each cylin- der into the crumbs, then into egg, and again into the crumbs. Each croquette will then be covered with 2 coats of crumbs and 1 of egg. Have the hot fat ready, tested for temperature as suggested on page 296. Put not more than 4 croquettes in a wire basket. Carefully lower the basket into the hot fat. Fry until a golden brown. Remove from fat and drain. Serve at once. Garnish with parsley. Yield : 10 or 12 croquettes. Variation. — Instead of frying croquettes, you may bake them. To do this, butter the dried bread crumbs as directed for scalloped dishes. (See page 280.) Use 3 tablespoons butter with each cup of dried bread RICE CROQUETTES 1 pint cooked rice 2 or 3 tablespoons milk 3 tablespoons butter \ teaspoon salt 3 dashes white pepper Speck cayenne 2 tablespoons finely chopped parsley 1 egg, beaten Dried bread crumbs and 1 egg for dipping Salads and Other Dishes 299 crumbs. Dip the croquettes in egg and buttered bread crumbs. Place them in a shallow pan. Put a few bits of butter on top of the croquettes. Bake in a hot oven — 400° F. — for about 30 minutes. Serve hot. Cheese sauce may be served on the croquettes. How should fat be cared for after frying ? After using a kettle of fat for frying it must be saved and made ready for use another time. It needs clarifying first. To clarify fat, add a few slices of raw potatoes. Let the fat heat slowly until it stops bubbling. Set aside to cool. When cool strain through a cloth. Let the fat stand until entirely cold. Store in a cool place. SUMMARY Salads made of eggs, cheese, fish, or potatoes make good main luncheon or supper dishes, if a soup or other hot dish is included in the menu. Salads made of fruits may be used instead of desserts. For an attractive salad: 1. The lettuce and other materials are crisp, cold, and dry. 2. The salad dressing is added just before serving. Salad dressings are of two classes: 1. Uncooked — French dressing, mayonnaise 2. Cooked — dressing thickened with starch An oil is a fat which is in the liquid state at ordinary temperature. Oils and fats are energy- or heat-giving foods. These foodstuffs give 2\ times as much energy as do carbohydrates. REVIEW QUESTIONS AND EXERCISES Each of the following statements is completed in more than one way Only one is correct. Read each statement carefully and choose the correct word or phrase to complete it. Then copy the statement, including only the correct conclusion. 1. If a salad is used as the main dish of a luncheon or supper, it is important that the menu contain (a) a hot dish ( h ) a frozen dessert (c) a gelatin dessert. 2. Fats yield (a) 2 times (b) 2\ times (c) 2\ times as much energy as carbohydrates. 300 Luncheon or Supper 3. Olive oil contains more fat than (a) butter ( b ) cottonseed oil (c) corn oil. 4. French dressing is (a) a cooked salad dressing (6) an uncooked salad dressing. 5. A salad that may serve as a meat substitute is (a) lettuce sa'ad ( b ) cabbage salad (c) egg salad. 6. Fat hot enough to fry croquettes should brown stale bread in (a) 40 seconds ( b ) 60 seconds (c) 80 seconds.