The home science cook book

The fat may be a mixture of several kinds or one alone. It should be hot enough to brown the croquettes in about one minute. To test it drop in a bit of white bread-crumbs, which should become brown in half a minute. Lift the frying basket with a long fork, and have a tin plate to set it in when taken from the fat. Dip the basket in the fat and put in only from three to five croquettes at once as more will cool the fat too much. Keep them under the fat all the time. When brown, lift the basket, drain over the fat, and then on soft paper. If they are lifted out and put back again, or are in the fat too long, or are not evenly crumbed, or are too large there will be a tendency to break open. Garnishes for croquettes are varied: the lobster claw, the paper decoration, parsley, fresh or fried, and many others. Home Science Cook Book. If sauce is to accompany croquettes, it should not be allowed to spoil the crispness and, therefore, better be served in a separate dish. Croquettes or Cutlets. One solid cup (or one-half pound) of cooked meat, chopped fine. Season chicken or veal with one-half teaspoon of salt, one-half teaspoon of celery salt, one saltspoon of pepper, a speck of cayenne, a few drops of onion juice, one tablespoon of lemon juice, one teaspoon of chopped parsley. Season lobster and other fish with salt, paprika, mustard, and lemon. Mix with a thick sauce, made with one ounce of butter, two tablespoons of corn-starch, or four of flour, and one cup of milk or stock. Spread on a plate to cool. Shape. Roll in crumbs, eggs and crumbs. Fry one minute. Drain on paper. Apple Croquettes. Stew apples till soft with very little water, and beat till smooth, or rub through a strainer. To each cup of this sauce cold, add two tablespoons of sugar, onehalf cup of cracker or shredded wheat biscuit crumbs, one saltspoon of salt, two saltspoons of nutmeg ; stand in cold place for an hour, then carefully shape like small apples, crumb, cover with egg, crumb again, fry in deep fat, and insert clove to represent blossom end of apple, and another clove at opposite end for a stem. Nut Croquettes. Soak one cup of stale white bread-crumbs in one-half cup of milk, mix with one cup of chopped walnuts or mixed nuts, season with salt and pepper, add the beaten yolks of two eggs. Shape, egg, and crumb. Croquettes. 99 Surprise Croquettes. In shaping the croquette flatten out the mixture and roll up in it some other substance: a lump of stiff currant jelly in rice, a few green peas in salmon, an oyster (parboiled) in fish, creamed meat in potato, etc. A croquette may be dipped in a fritter batter instead of in egg and crumbs, but will have a less regular surface. Potato Croquettes. Boil the potatoes, mash thoroughly, or put through the ricer. With one pint of the mashed potato put one tablespoon of butter, one teaspoon of salt, and one beaten egg. Mix and moisten according to the dryness of the potato with about one-fourth cup of hot cream or milk. Shape as usual, roll in crumbs, beaten egg, and crumbs again, and fry in smoking hot fat. Chestnuts may be prepared in the same way. Farina Croquettes.