To ^ the white of one egg, add a teaspoonful of water✪ Croquettes,
stirring. Moisten the croquette thoroughly with this, using
a spoon for the purpose. Lift it with the blade of the
knife, and again roll it in the crumbs. See that every part
is thoroughly covered. Set them aside for at least an hour
before frying.
They are now covered completely with a thin layer of
albumen. This the heat will coagulate, and it will be
impossible for the grease to soak in.
To fry them, have ready a kettle of olive oil or cottolene.
When it is smoking hot (why?) put the croquettes on the
basket, and immerse them completely. (Why ?) A long
iron or wooden spoon, on which to hang the basket,
will save the hand from being spattered with the burning
fat.
Let the croquettes stay in the oil only as long as is
necessary to brown them. Kaise the basket and let them
drain for a moment. Place them on brown paper in the
open oven.
If the moulding and frying have been done properly, they
PROTEIDS, AND HOW TO COOK THEM 157
will be so free from grease that they may be served in a
white napkin.
By saute is meant the usual form of frying in a shallow
pan with a little fat. It is, for reasons given under Fryiyig,
in the chapter on Principles of Cooking the most objection-
able way of cooking.
JANUARY
PRINCIPLES OF COOKING
By L. L. W. WILSON, Ph.D.,
Of the Philadelpuia Nok.mal School
ADVANCED COURSE : FISH, OYSTERS, AND
SALADS
By ALICE HOOPER BECKLER, B.S.,
FoKMERLT Instructor in Do.mestic Science, Pratt Institute ;
NOW Teacuer in Charge of the Zoological Laboratory, PniLADELPHLi
NoR-MAL School
Many of the recipes for this chapter have been specially prepared by
Mrs. Ada Byron Fink, in charge of the lunchroom of the Philadelphia
Normal School.
CHAPTER VII
PRINCIPLES OF COOKING
By L. L. W. WILSON, Ph.D.
Uncivilized man takes his nourishment like animals — as it is offered
by Nature. Civilized man prepares his food before eating and in ways
which are, in general, the more perfect the higher his culture. The art
of cooking, when not allied with a degenerate taste or with gluttony,
is one of the criteria of a people's civilization. — Konig.
BIBLIOGRAPHY
Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ;
Chemistiy of Cookery, W. M. Williams ; Science of Nutrition, Edward
Atkinson ; Practical Sanitary and Economic Cooking (Lamb Prize
Essay), Mary Hinman Abel ; Household Economics, Miss Parloa ;
Meats, Composition and Cooking, Farmers' Bulletin No. 34 ; Chemis-
try and Economy of Foods, Atwater, Bulletin No. 21, U.S. Department
of Agriculture, price fifteen cents ; Curiosities of Literature, vol. 2,
Disraeli; Essays of Elia, "Roast Pig" and "Grace Before Meat,"
Charles Lamb ; Nineteenth Century, vol. 32, p. 763 (Art of Cooking) ;
Eclectic, vol. 120, p. 77 ; Quarterly, vol. 178, p. 82 ; Nation, vol. 24,
p. 676 ; vol. 25, p. 776 ; Chautauquan, vol. 15, p. 622 (Elizabethan
Cooking) ; vol. 17, p. 467 ; vol. 25, p. 51 (Principles of Cookery) ;
Forum, vol. 15, p. 355 (Science of Cooking in the New England
Kitchen) ; Littell's Living Age, vol. 155, p. 187 (History of Cooking) ;
Atlantic Monthly, vol. 68, p. 215 (History of Cooking) ; Saturday
Review, vol. 72, p. 522 (17th Century Cooking); Munsey, vol. 9.
p. 326 (Renaissance of Cookery) ; North American Review, vol. 152,
p. 461 (Humors of the Cook Book) ; Popular Science Monthly, vol.
36, p.
Page 77 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To beat the white of one egg, add a teaspoonful of water, stirring. Moisten the croquette thoroughly with this, using a spoon for the purpose. Lift it with the blade of the knife, and again roll it in the crumbs. See that every part is thoroughly covered. Set them aside for at least an hour before frying.
They are now covered completely with a thin layer of albumen. This the heat will coagulate, and it will be impossible for the grease to soak in.
To fry them, have ready a kettle of olive oil or cottolene. When it is smoking hot (why?) put the croquettes on the basket, and immerse them completely. (Why ?) A long iron or wooden spoon, on which to hang the basket, will save the hand from being spattered with the burning fat.
Let the croquettes stay in the oil only as long as is necessary to brown them. Raise the basket and let them drain for a moment. Place them on brown paper in the open oven.
If the moulding and frying have been done properly, they
will be so free from grease that they may be served in a white napkin.
By saute is meant the usual form of frying in a shallow pan with a little fat. It is, for reasons given under Frying, in the chapter on Principles of Cooking the most objectionable way of cooking.
JANUARY
Of the Philadelphia Normal School
ADVANCED COURSE : FISH, OYSTERS, AND
By ALICE HOOPER BECKLER, B.S.,
Formerly Instructor in Domestic Science, Pratt Institute ;
Now Teacher in Charge of the Zoological Laboratory, Philadelphia
Normal School
Many of the recipes for this chapter have been specially prepared by Mrs. Ada Byron Fink, in charge of the lunchroom of the Philadelphia Normal School.
CHAPTER VII
Uncivilized man takes his nourishment like animals — as it is offered by Nature. Civilized man prepares his food before eating and in ways which are, in general, the more perfect the higher his culture. The art of cooking, when not allied with a degenerate taste or with gluttony, is one of the criteria of a people's civilization. — Konig.
Chemistry of Cooking and Cleaning, Mrs. Richards and Miss Elliott ; Chemistiy of Cookery, W. M. Williams ; Science of Nutrition, Edward Atkinson ; Practical Sanitary and Economic Cooking (Lamb Prize Essay), Mary Hinman Abel ; Household Economics, Miss Parloa ; Meats, Composition and Cooking, Farmers' Bulletin No. 34 ; Chemistry and Economy of Foods, Atwater, Bulletin No. 21, U.S. Department of Agriculture, price fifteen cents ; Curiosities of Literature, vol. 2, Disraeli; Essays of Elia, "Roast Pig" and "Grace Before Meat," Charles Lamb ; Nineteenth Century, vol. 32, p. 763 (Art of Cooking) ; Eclectic, vol. 120, p. 77 ; Quarterly, vol. 178, p. 82 ; Nation, vol. 24, p. 676 ; vol. 25, p. 776 ; Chautauquan, vol. 15, p. 622 (Elizabethan Cooking) ; vol. 17, p. 467 ; vol. 25, p. 51 (Principles of Cookery) ; Forum, vol. 15, p. 355 (Science of Cooking in the New England Kitchen) ; Littell's Living Age, vol. 155, p. 187 (History of Cooking) ; Atlantic Monthly, vol. 68, p. 215 (History of Cooking) ; Saturday Review, vol. 72, p. 522 (17th Century Cooking); Munsey, vol. 9. p. 326 (Renaissance of Cookery) ; North American Review, vol. 152, p. 461 (Humors of the Cook Book) ; Popular Science Monthly, vol. 36, p.
Records on this page
Croquettes