A textbook of domestic science for high schools

1 pt. hot mashed potatoes ^ ts. celery salt 2 tb. butter ^ tb. grated onion ^ ts. salt 1 tb. minced parsley Cayenne and black pepper Yolks of 1 or 2 eggs to taste Mix all but the egg and beat till very light. When slightly cool add beaten egg. Shape into balls. Roll in fat-proof coating and fry in deep fat. Drain on brown paper. Serve hot. Veal Croquettes Chop cold veal fine. Season highly with salt, celery salt, cayenne, lemon juice and parsley. Moisten 1| c. of the veal with 1 c. thick cream sauce. (Page 24.) Spread out the mixture on a plate and allow it to become perfectly cold. Shape into cylinders, or pear shaped mounds, roll in fat-proof coating, and fry in deep fat. Drain and serve hot. Chicken, salmon, lobster, sweetbread, or any meat croquettes are prepared in same manner. Fat-proof Coating Roll the article to be fried in fine sifted bread crumbs, then dip in egg slightly beaten with 1 tb. water, roll again in crumbs. If not perfectly coated the article may crack in frying. To prepare Crumbs Dry pieces of bread in the oven without browning, roll or put them through the meat chopper and sift. Put into fruit jars to be ready for use. Bread crumbs make a richer brown than cracker crumbs. Fritter Batter 1 c. flour Whites of 2 eggs I ts. salt Yolks of 2 eggs | c. milk or water 1 tb. melted butter or olive oil Mix salt and flour. Add milk gradually, yolks of eggs beaten until thick, butter, and beaten whites of the eggs. If intended for fruit, add 1 ts. sugar ; if for oysters or tripe, add 1 tb. lemon juice. Banana Fritters 4 bananas Powdered sugar 1 tb. lemon juice Remove skins from bananas, cut in halves lengthwise and then across. Sprinkle with sugar and lemon and let stand. Dip in fritter batter, fry in deep fat, drain, and serve hot with lemon sauce. Fried Fish Clean and dry the fish, and bone it. Rub with salt and pepper. Cut into pieces suitable for serving, roll in fat-proof coating and fry in deep fat 5 to 7 m. Drain and serve with tomato, tartar, or any acid sauce. Cheese Croquettes Whites of 3 eggs 1 ssp. mustard 1 c. grated cheese Speck of cayenne Beat the whites very stiff, stir in the cheese and seasoning. Let stand in a cold place till stiff enough to mold. Make into small balls the size of a hickory nut and fry in hot fat. Serve with salad. PASTRY While the materials which are used in making pastry are wholesome and nutritious, they are combined in a form which makes them somewhat difficult to digest, so pastry should be used sparingly in the diet. The requisites for good pastry are that it shall be tender, flaky, and light. The first quality will depend upon the amount and the kind of fat used, upon the manner in which the pastry is handled in mixing and rolling, and upon the amount of water used in making the dough. If but little water is used, the gliadin and glutinin of the flour do not unite to form as tough a gluten, and the pastry is more tender. It was noted in bread making that working the dough made the gluten elastic, and as this is not desired in pastry making, the dough should be handled as little and as lightly as possible.