The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-01-27

er with egg (diluting each egg with a
tablespoonful of boiling water) and roll
in coarser bread crumbs. Fry in very
hot fat, using q frying basket and piac
ing only three or four in at one time.
Remove from the basket and place on
soft paper to drain. Serve on a napkin
and garnish with parsley"
"AIl crOquettes are made the same
said Miss Colling, with two exceptions.
With meat croquettes onion juice is
used instead of lemon and only two ia
blespoonfuls of flour are used. In meas
uring the milk the rule is to use one
half the quantity of milk as meat. Be-
fore cutting the parsley, dash it into
cold water to cleanse it and make it
crisp. Cayenne pepper is preferable in
dishes made of cheese or fish.
In frying croquetteS always use a
fine meshed wire basket. The shape of
the croquettes can not be preserved
without it, and do not make the mis-
take of putting in too many at once
Three or four in an ordinary kettle of
fat is sufficient, any more will lower
the temperature and not insure success.
A test to find the correct temperature
of the fat is to drop small piece of
bread into it, and if 1t browns quickly
it is all right. Another test is when all
motion has ceased and the smoke rises
from the center
In rolling croquettes or oysters al
ways use dried bread crumbs instead of
cracker, as in the latter there is some
shortening which attracts the grease.
In rolling first in the crumbs, then the
croquette is entirely shut off from the
grease, for with the heat the albumen
of the egg hardens and the grease can
not penetrate.
In making the timbale of chicken,
Miss ColIing demonstrated the best
method of smuggling a chicken She
poured a small quantity of alcohol into
a saucer lighted it and holding the
chicken over it quickly and successfully
singed it without darkening it or burn
ing her fingers. The recipe for the TIM
bale is:
Take the raw breast of a three pound
chicken. Git should weigh about one
half pound) remove the skin, chop it
very fine and then pound to a paste
with a potato maSher. Now add, just
a little at a time, half a cup of cream
and when thoroughly mixed press
through a vegetable press or colender,
add one at a time, the unbeaten whites
of three eggs, stirring well all the while,
a scant half teaspoonful of salt, little
white or cayenne pepper, a teaSpOOnful
of finely chopped parsely and last of all
stir in the well beaten whites OF two
eggs. Place in buttered timbale mOuldS
filling them about twO-thirds full. Place
in a pan containing boiling water (the
water should come up about on level
with the chicken mixture) cover with
paper and bake from 20 to so minutes
in a moderate oven. Serve with cream
sauce with or without mushrooms.
The recipe of the cream sauce is:
Put into a double boiler one-half pint
of milk, rub together two level table
spoonfuls of butter and same of flour,
when the milk reaches boiling point,
stir these into it and continue stirring
until it thickens, add one-half teaspeen-
full salt, three shakes of white pepper,
and serve. If canned mushrooms are
added, cut them into quarters or sixths
and add just before serving.
The timbale Of salmon is made of one
can of salmon, three beaten syolks of
eggs, one level teaspoonful of salt, one
Teaspoonful of lemon juice, one table
ft11 of a
cayenne pepper, the white of three eggs
beaten lightly and the whole finished
as the chicken timbale was finished.
The recipe for the chicken filletS is as
follows:
Remove the breast carefully from a
tender chicken-remOve the skin, cut up
the balance of the chicken as for fricas-
see, place it in a kettle with a small
quantity of boiling water and place the
two halves of the breast carefully on
top, in such a way as to preserve their
shape. Simmer gently until tender ad-
ding salt, pepper and small onion one
half hour before taking it up. Place
the pieces of breast meat on a plate,
basted well while hot with melted but
ter and set away until quite cold. Then
roll in egg, then in fine bread crumbs
and fry in deep fat-in a frying bask-
et-until a nice brown. Garnish with
parsley and serve.
By the time the lecture was ended the
croquettes, fillets and timbale of chick
en- were finished and stood in tempting
array on the table Miss Colling invi-
ted the ladies to come forward to see
them.
On account of Friday being Kansas
Day and being filled with interesting
programmes, the cooking school lecture
will take place at 1890 in the morning
instead of the usual hour in the after
noon.
For several reasons it has seemed
best to exchange the programmes of
Thursday and Friday so that on Thurs
day afternoon Miss Colling will lecture
on Salads, and will take up mayonaise
dressing, cooked dressing, French dress
ing, and walnut salad and on Friday
morning the lecture will be on the Chat
ing Dish recipes.