Potato Croquettes

Ingredients

• Mix together 1 pint hot mashed potato
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion juice
• 1 tablespoon butter
• 1 tablespoon chopped parsley
• yolks 2 beaten eggs

Method

1. 1

   Stir over fire till mixture leaves sides of saucepan.

2. 2

   When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 72. The excerpt below is the record exactly as published.

14 teaspoon pepper. Turn into hot buttered pan, stir till set. Serve on toast. Chopped boiled ham or other cold meat may be mixed with the eggs before cooking. Omelet. — Break 3 eggs in bowl ; add 1 tea- spoon cold water. Beat with fork till mixed. Add teaspoon salt. Turn into very hot but- tered pan, shake and stir till eggs begin to set. Let form, fold and turn out on hot platter. Fancy Omelets. — Finely chopped cooked meats, vegetables cut fine, chopped parsley, etc., may be added to plain omelet and dish named according to what is added, as ham omelet, omelet with peas, etc. Orange or other Sweet Omelet. — Sepa- rate and whip whites and yolks of 3 eggs. Pour yolks over whites, add grated rind of orange and 1 tablespoon of orange juice, 1 table- spoon powdered sugar. Mix and cook as above. Omelet Souffle. — Break 6 eggs into sep- arate cups ; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar, very little salt ; flavor with extract lemon or any other flavors that may be preferred. WWsk the whites of the 6 eggs to firm froth ; mix them lightly with yolks ; pour the mixture into a greased pan or dish ; bake in quick oven. When well risen and lightly browned on the top it is done ; roll out in dish, sift pulverized sugar over and send to table. You can also pour some rum over it and set it on fire, as for an omelet au rhum. Plain and Fancy Baked Eggs. — Butter small stoneware dishes. Carefully break egg in each. Add salt, popper, and bit of butter. ' Bake in oven till white is set. May be varied by buttering dish and adding : chopped parsley or ham, soaked bread crumbs, , chopped onions, or a little stewed tomato. ¥ Vegetables Hints on cooking vegetables.— First — Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. Second — Look them over and wash well, cutting out all decayed or unripe parts. Third — Lay them, when peeled, in cold water for some time before using. Fourth — Always let water boil before putting them in, and con- tinue to boil until done. Turnips. — Should be peeled, and boiled from 40 minutes to an hour. Beets. — Bon from 1 to 2 hours ; then put in cold water and slip skin off. Spinach. — Boil 20 minutes. Parsnips. — Boil from 20 to 30 minutes. Onions. — Best boiled in 2 or 3 waters, add- ing milk the last time. String Beans. — Should be boiled IMi hours. Shell Beans. — Require an hour. Green Corn. — Boil 20 or 30 minutes. Green Peas. — Should be boiled in little water as possible ; boil 20 minutes. Asparagus. — Same as peas; serve on toast with cream gravy. Winter Squash. — Cut in pieces and boil 20 to 40 minutes in small quantity of water ; when done, press water out, mash smooth, season with butter, pepper, and salt. Cabbage. — Should be boiled from 1 to 2 hours in plenty of water ; salt while boiling. Asparagus on Toast. — Have stalks of equal length ; scrape lower ends ; tie in small bunches with tape. Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices di _ toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce ; in making sauce use asparagus liquor and water or mUk in equal quantities. String Beans. — Top and tail the beans, and strip off all strings carefully ; break into short len^hs and wash. Boil in salted water until tender — from 1V& to 3 hours. Drain, season with butter, salt, and pepper. Kidney Beans, Brown Sauce. — Cook 1 pint fresh shelled beans in salted water till tender. Drain ; shake in saucepan with 1 teaspoon but- ter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes. Beets, Cream Sauce. — Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see Sauces) ; simmer 5 minutes. Other root v^etables may be finished same way. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 40 THE ROYAL BAKER AND PASTRY COOK Boiled Cabbage. — Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted wa- ter 1 hour. Drain. Have kettle of rapidly boiling water. Add Mi teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water ; season well ; put in hot dish. Carrots and other Root Vegetables. — Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 table- spoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed. Stewed Corn. — Husk corn. Draw sharp knife down center of each row of grains ; press out pulp with back of knife. To 1 pint add Mi teaspoon salt. Mi teaspoon sugar, dash pe^er, cup cream or rich milk. Heat and .simmer 10 minutes. Corn Pudding. — To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt, Mj teaspoon pepper. Mix, bake in moderate oven till set in center. Fried Egg Plant. — Wipe the egg plant, cut in V4-inch slices, soak in salted cold water 1 hour. Dip each shce in beaten egg and fry in butter until inside is very soft, outside brown. Fried Onions. — Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak. Fried Potatoes. — Pare raw potatoes; cut thin as wafers with sharp knife or patent sheer. Soak 20 minutes in cold water ; dry on towel. Throw a handful at a time in kettle of smoking-hot fat ; skim out fast as browned and drain on unglazed paper. Sprinkle with salt. Fried Potatoes, 2. — Cut cold boiled potatoes in thick slices, season and saut6 in a little hot fat in a frying-pan. Mashed Potatoes. — Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper ; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till Ught, heap in hot dish. Baked Potatoes. — Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks shghtly, serve hot with butter. Potato Croquettes. — Mix together 1 pint hot mashed potato, 1 teaspoon salt. Mi teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs

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