Farina Croquettes

Ingredients

• Put two cupfuls of milk
• half a teaspoonful of salt
• add half a cupful of farina
• add the yolk of an egg
• Roll the croquettes in egg and white bread crumbs
• fry in smoking-hot fat

Method

1. 1

   Heat milk and salt, add farina, cook until thickened, mix in egg yolk, mold into croquettes, roll in egg and crumbs, and fry until golden.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 49. The excerpt below is the record exactly as published.

Farina Croquettes Pudding, Huckleberry Pudding, Chocolate Bread Pudding, Cocoanut Bread Pudding, Fig Pudding, Green-Gage P'udding, Tapioca, with Prunes Bananas, Sauted Bananas, Baked, No. 1 Bananas, Baked, No. 2 Quinces, Baked Strawberry Souffle Fruit and other Souffles Burning Peaches Burning Cherries COLD DESSERTS Apples Bichelieu Apples, Stewed, No. 1 Apples, Stewed, No. 2 Apples, Baked Figs, Compote of Apricots, Compote of Pears, Compote of Bananas and Cream Strawberries and Cream Peaches and Cream Bread and Jam Tartlets Pine Cones Pudding, Cornstarch, No. 1 Pudding, Cornstarch, No. 2 Pudding, Cornstarch, No. 3 Pudding, Cornstarch, No. 4 Pudding, Peach Pudding, Tapioca Pudding, Eice Prune Pudding, Jellied Apple Pudding, Pineapple Savarins Babas Coffee JNIousse Peach Mousse Chestnut Puree Chestnut Bavarian Charlotte Eusse Charlotte Eusse, Strawberry, No. 1 Charlotte Eusse, Strawberry, No. 2 Meringue Eing Meringue Crown Meringue Cream Tart, No. 1 Meringue Cream Tart, No. 2 Meringues filled with Whipped Cream or Ice Cream Chocolate Cream Chocolate Sponge Sliced Bavarian Cream Garnished with Cream Cakes PIES-TARTS Jam Tart of Puff Paste Strawberry Tartlets Frangipane Tartlets Frangipane Cream Fruit Tartlets Jalousies Pie, Cranberry Pie, Cocoanut Pie, Currant Pie, Lemon, No. 1 Pie, Lemon, No. 2 Strawberry Cake, No. Strawberry Cake, No. Currant Shortcake HOT DESSERTS FAEINA CROQUETTES Put two eupfnls of milk and half a teaspoonful of salt into a double boiler. When the milk is hot add half a cupful of farina, and moisten with a little milk to make it smooth. Cook about twenty minutes, or until it is well thickened, then add the yolk of an egg. When it is cold mold it into small croquettes. Roll the croquettes in egg and white bread crumbs, or cracker dust, and fry in smoking-hot fat to a bright yello\\' color. Serve with maple sugar scraped from the cake. HUCKLEBERRY PUDDING 2 cupfuls of flour, ^ cupful of granulated sugar, 2 cupfuls of berries, 1 heaping teaspoonful of baking powder, ■J saltspoonful of salt, 1 teaspoonful of butter, Milk. Mix well the sugar, salt, and baking powder with the flour, then rub in a teaspoonful of butter, and stir in quickly enough milk to make a batter which will drop from the spoon. Add the berries well floured, and turn the mixture into a greased quart pudding-mold. Steam or boil it for half an hour. 135 136 LUNCHEONS It should be mixed quickly and the water should not be allowed to fall below the boiling-point while the pudding is cooking. Serve with any pudding sauce. CHOCOLATE BKEAD PUDDING 1 cupful of stale crumb of bread, 2 cupfuls of milk, i cupful of sugar, 3 squares of unsweetened chocolate, ^ teaspoonful of vanilla, Scald the milk and turn it over the bread, broken into small pieces. Let it soak until the bread is soft, then beat it with a fork to a smooth pulp and add the chocolate, melted, the sugar, vanilla, and yolk of the egg, also a dash of salt. Lastly fold in the white of the egg whipped to a stiff froth. Bake in a moderate oven for thirty minutes. COCOANUT BREAD PUDDING Pour a cupful of scalded milk over a cupful of broken bits of crumb of bread. Let the bread soak until softened, then beat it to smoothness. Add a cupful of grated cocoanut, half a cupful of sugar, a teaspoonful of lemon juice, and the yolks of two eggs. Mix well, and then add the whites of the eggs whipped to a stiff froth. Bake in a moderate oven for thirty minutes. Serve hot or cold. FIG PUDDING Weigh three eggs ; take the same weight of butter, sugar, figs, and of crumb of bread. Chop the figs, put a little hot water on them, and cook them to a pulp. Grate the bread to very fine crumbs. Mix together the butter and sugar, HOT DESSERTS — COLD DESSERTS — PIES — TARTS 137 add the yolks of the eggs, tlien the figs and the crumbs, and lastly the whites of the eggs whipped to a stiff froth. Turn the mixture into a covered quart mold, and steam for two and a half hours ; or put it into individual timbale molds, set them into a pan of water, cover them with a greased paper, and cook in an oven for thirty minutes, or until firm to the touch. At the moment of serving pour over them a little rum or brandy and light it with a taper. Serve with wme sauce, or with any other pudding sauce. GREEN-GAGE PUDDING Butter well a quart granite-ware basin. Arrange on the bottom a layer of green-gage plums (California canned plums), then fill the dish heaping full of the crumb of stale bread cut into dice. Beat two eggs enough to break them, and mix them with two cupfuls of milk.

Cook this with the app: pantry check, scaling, and the assistant.