In very small agate saucepans, or any other convenient
utensils, melt and gradually heat to smokingpoint sufficient
quantities of butter, lard, beef suet, olive oil or refined
cottonseed oil, and one or two of the commercial com-
pound shortenings, so that the bulb of a thermometer
registering about 600° F. or its equivalent on the Centi-
grade or other scale may be inserted in the fat as it heats.
Note in each case: (1) the color of a one-inch cube of
bread when dropped into the fat on its reaching a tempera-
ture of 350° F. and allowed to remain in it for exactly
1 m. (2) The color of a similar cube of bread when cooked
for forty seconds when the fat has reached 400° F. (3) The
temperature of each fat when the warning blue vapor ap-
pears at the sides of the saucepan.
Since the correct temperature for frying a cooked mix-
ture is 400° F., and that for an uncooked mixture is 350° F.,
you will now be able to judge which kind of fat is the best
to use as a cooking medium.
FATS 123
FRYING OF A COOKED MIXTURE
Croquettes
Make one-half cupful of thick white sauce (see Chapter
XII, page 110) . Mix with this twice its volume of chopped
meat or fish, chill (for convenience in handling), and form
into cylinders. Roll these lightly in finely sifted crumbs
(this is for the purpose of absorbing any moisture on the
outside), then dip into a mixture of beaten egg and water,
(one tablespoonful of water to each egg), and roll once
more in the sifted crumbs. The water is added to the egg
to keep it from forming a strong froth, and care should be
taken, for the same reason, not to beat the egg too much,
since the froth-bubbles prevent the formation of a uni-
form coating or envelope of the albumen, and this coat-
ing, hardening immediately as it does in the hot fat, keeps
the croquettes from being greasy.
Loose crumbs should be gently shaken off, and the
croquettes placed in a frying basket and lowered into the
fat. They should be cooked in 1 m.
Drain on absorbent paper, and keep hot until ready to
serve.
FRYING OF AN UNCOOKED MIXTURE
Banana Fritters
Sift one-half cupful of flour with a small pinch (one-
eighth teaspoonful) of salt and one teaspoonful of baking
powder. Stir this mixture into one-quarter cupful of
liquid, composed of equal parts of milk and beaten egg.
(One beaten egg✪ Croquettes mixed with one-quarter cupful of milk
will be sufficient for two students.)
Into the batter thus made stir from once to twice
its volume of pared and sliced bananas, and drop
124 PRINCIPLES OF FOOD PREPARATION
by tablespoonfuls into hot fat at the right temper-
ature for uncooked mixtures. Cook for 3 m., or
until the fritters rise to the surface, turn over, and
are nicely browned.
Lift out with a skimmer, drain, dust over with powdered
sugar, and serve with or without a simple sauce.
LEMON SAUCE
To Serve with Banana Fritters
Ingredients. Lemon juice, cornstarch, sugar, water,
butter.
Proportions. Four times as much sugar as lemon
juice; four times as much water as sugar. One tablespoon-
ful of cornstarch and one tablespoonful of butter to every
cup of water✪ Lemon Sauce.
Page 53 · 3 recipe records on this page
Presented as published in 1914. 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
In very small agate saucepans, or any other convenient utensils, melt and gradually heat to smokingpoint sufficient quantities of butter, lard, beef suet, olive oil or refined cottonseed oil, and one or two of the commercial compound shortenings, so that the bulb of a thermometer registering about 600° F. or its equivalent on the Centigrade or other scale may be inserted in the fat as it heats.
Note in each case: (1) the color of a one-inch cube of bread when dropped into the fat on its reaching a temperature of 350° F. and allowed to remain in it for exactly 1 m. (2) The color of a similar cube of bread when cooked for forty seconds when the fat has reached 400° F. (3) The temperature of each fat when the warning blue vapor appears at the sides of the saucepan.
Since the correct temperature for frying a cooked mixture is 400° F., and that for an uncooked mixture is 350° F., you will now be able to judge which kind of fat is the best to use as a cooking medium.
FRYING OF A COOKED MIXTURE Croquettes
Make one-half cupful of thick white sauce (see Chapter XII, page 110) . Mix with this twice its volume of chopped meat or fish, chill (for convenience in handling), and form into cylinders. Roll these lightly in finely sifted crumbs (this is for the purpose of absorbing any moisture on the outside), then dip into a mixture of beaten egg and water, (one tablespoonful of water to each egg), and roll once more in the sifted crumbs. The water is added to the egg to keep it from forming a strong froth, and care should be taken, for the same reason, not to beat the egg too much, since the froth-bubbles prevent the formation of a uniform coating or envelope of the albumen, and this coating, hardening immediately as it does in the hot fat, keeps the croquettes from being greasy.
Loose crumbs should be gently shaken off, and the croquettes placed in a frying basket and lowered into the fat. They should be cooked in 1 m.
Drain on absorbent paper, and keep hot until ready to serve.
FRYING OF AN UNCOOKED MIXTURE Banana Fritters
Sift one-half cupful of flour with a small pinch (oneeighth teaspoonful) of salt and one teaspoonful of baking powder. Stir this mixture into one-quarter cupful of liquid, composed of equal parts of milk and beaten egg. (One beaten egg mixed with one-quarter cupful of milk will be sufficient for two students.)
Into the batter thus made stir from once to twice its volume of pared and sliced bananas, and drop
by tablespoonfuls into hot fat at the right temperature for uncooked mixtures. Cook for 3 m., or until the fritters rise to the surface, turn over, and are nicely browned.
Lift out with a skimmer, drain, dust over with powdered sugar, and serve with or without a simple sauce.
LEMON SAUCE
To Serve with Banana Fritters
Ingredients. Lemon juice, cornstarch, sugar, water, butter.
Proportions. Four times as much sugar as lemon juice; four times as much water as sugar. One tablespoonful of cornstarch and one tablespoonful of butter to every cup of water.
Records on this page
CroquettesBanana FrittersLemon Sauce