The practical cookbook

Tomato jelly salad. Additional ingredients : 2 tb. granulated gelatin, I tsp. sugar, ^ tsp. scraped onion, ^ c. cold water. Soak gelatin for 10 min. in 1/4 c. cold water, add to the hot tomato, stir till dissolved, season, and pour into small wet molds to harden. When firm, turn onto lettuce leaves and garnish with mayonnaise. Tomato salad. Scald tomatoes, peel, slice, and chill. Wash and dry the lettuce, removing wilted leaves, wrap in cheesecloth, and keep on ice till ready to use. Arrange lettuce leaves on a platter or on plates for individual serving, place sliced tomatoes on them, season, and garnish with mayonnaise. CROQUETTES, FISH BALLS, ETC. Source. General. Food Value. Contain all the food principles. Cost. See market prices and cost of individual items. General Directions. Frying: Frying is cooking food in enough hot fat to cover. The fat used must be inexpensive, as so much is required ; it should also be free from moisture, as water causes fat to spatter badly when heated to the high temperature required. Fats suitable for frying are lard, lard substitutes, drippings, etc. ; butter is undesirable because it is expensive and likely to spatter and burn. If food to be fried has not been previously cooked, the fat used should be hot enough to brown a bit of bread while one is counting 60. If the food has been cooked, count 40 while bread is browning. Reheat fat before putting in more food. When fat has been used for frying, it may be clarified for subsequent use, by cutting some slices of raw potato into it, heating slowly, and proceeding as for drippings. Be careful not to pour the sediment from the fat into the pail. Drippings may be prepared at home from any pieces of sweet meat fat, preferably beef. Cut the fat in small pieces and put in a deep kettle with about i in. of cold water. Heat slowly, stirring constantly, and cook gently till bubbling ceases. Cool slightly and strain through cheesecloth into a tin pail. Fried potatoes . . Fish balU .... Potato croquettes Rice croquettes . . Sweet rice croquettes Meat-and- potato croquettes Fish croquettes . . Meat croquettes . . itsp. itsp. k^tsp. itsp. Jtsp. itsp. i-tsp. i.|tsp. J. Its d,:...l,CjOO^:;Ic Test fat as directed. Have a dripping-pan with brown paper in it near the stove. Fish balls and potatoes should be lifted from the fat with a skimmer and drained on the paper. Croquettes should be fried in a frying-basket and turned from that onto the paper. To shape croquettes take up i tb. of the mixture, roll into a ball, and then into a short cylinder. Dip in crumbs, in egg, and in crumbs again, before frying. The crumbs should be made from bread, dried in the oven, rolled fine, and then sifted. Dilute the egg with 2 tb. milk or water. Either white or yolk may be used, though less satisfactory than the whole egg, (This is in addition to any e^s called for in the list of ingredients.) A thorough coating of eggs and crumbs is required to hold croquettes in shape. Fried potatoes. Wash and pare medium-sized potatoes and cut in long strips about ^ in, thick. Let stand in cold water for J hr. ; then drain, and dry thoroughly. Fry and drain according to directions for Frying (p, 99). Sprinkle with salt and paprika. Flsli balls. Use salt hsh and cut potatoes in cubes. Keep fish in cold water while shredding it. Prepare the potatoes, put them with the fish into boiling water, and cook till potatoes are soft but not watery. Drain thoroughly and beat till light. Add seasoning and egg (well beaten), beat well, and drop by the spoonful into hot fat. Potato croquettes. Additional ingredients: i tb. chopped parsley, \ tsp. scraped onion. Use hot riced potato, add other ingredients, shape, and fry according to General Directions.