The practical cookbook

Rice croquettes. Additional ingredients : i tb. chopped parsley, I tb, tomato catsup, X tsp, any bottled meat sauce. Use cold boiled rice. Mix all together, shape, and fry according to Cieneral Directions. Sweet rice croquettes. Additional ingredients : 4 tb. sugar, spk. nutmeg, ^ c. rice (measured before cooking). Cook rice in water in a double boiler till very soft. Add butter, sugar, salt, and egg yolk, using a little milk to moisten if mixture seems very dry. Shape, dip in egg and crumbs, and proceed as for Potato croquettes (p. 100) ; or shape in balls, making a slight depression in center to be filled with jelly when served. Meat-and-potato croquettes. Additional ingredients : \ tsp. onion juice, i tsp. any bottled meat sauce. Make like potato croquettes, adding chopped meat of any kind. Fish croquettes. Additional ingredients : i tsp. lemon juice, spk. nutmeg, i bay leaf (scalded with milk). Use salmon, halibut, haddock, or lobster. Mix with a white sauce made from milk, flour, and butter ; season and chill. Shape and fry like Potato croquettes (p. 100). A little scraped onion may be added. All the sauce may not be needed, but mixture should be as soft as can be handled. Meat croquettes. Additional ingredients: spk. nutmeg, ^ tsp. onion juice, l tsp. lemon juice. Use these for lamb, chicken, or veal croquettes. For beef croquettes substitute stock for milk and any bottled meat sauce for lemon juice. Prepare like FisA croquettes (above). Source. General. Food Value. For fat and carbohydrates. Cost. See cost of individual items. ,™. ™.': Salt B.™ LutD Eggs Pricb Quick 'paste . , zc. 4 tsp. ttsp. Itb. Itb. _ Chopped paste . lie. — itsp. 4tb. 6tb. _ i c- Plain paste . . . .4 0. — itsp. 4tb. 8tb. — i c- Egg paste . . . tc. itsp. 4tb. — ■i PStes lie. - itsp. 4tb. 8tb. — General Directions. Butter, lard, and water should be ice-cold, except for Egg paste. Handle pastry as little as possible and avoid using too much fiour in rolling. Lard substitutes may be used in place of the lard and butter, although the pastry is usually more satisfactory if directions are followed. d,:...l,CjOO^:;Ic Quick paste. Sift all dry ingredients into a chopping-bowl. Chop in the shortening, add enougli cold water to make a stiff dough, roll to about \ in. thick, and use at once. Suitable for Meat pie (p. 79), Apple dumplings (p. 104), etc. Chopped paste. Mix salt and fiour, put in chopping-tray, add lard and butter, and chop till well mixed. Moisten to a dough with cold water, toss on floured cloth, pat, and roll out. Fold to make three layers, turn halfway round, pat, and roll out in long, narrow strip. Roll up like a jelly roll and cut in halves, using one half for each crust. Use for pies and turnovers. Requires a hot oven. Plain paste. Wash butter, pat, and form in circular piece. Add salt to flour and work in lard with fingers or case knife. Moisten to a dough with cold water. Toss on floured board, pat, and roll out. Lay butter in center of lower half and fold dough over it, turning upper half over it. Then turn right side of pastry over, the left side under, the butter ; pat and roll out. Fold so as to make three layers, turn halfway round, pat, and roll out; repeat; then roll as for Chopped paste (above), making roll short and thick. Use for pies, turnovers, or tarts. Pastry may be used at once or folded in cheesecloth or waxed paper and placed in cold place, not on ice. Requires a rather hot oven.