The San Francisco call., 1899-10-29

any; mix all together. Second: Let melt
in a saucepan two tablespoonfuls butter
mixed with two tablespoonfuls flour;
about two glassfuls stock: let boil awhile
till this sauce is quite thick. Third: Add
the chopped flesh; etcc;i also two yolks;
don't let boil. Fourth: Pour in one or
several dishes, SO as to have coat one
men en- II th1Ga which @ you let cool % taa1ag
paper to prevent the upper part from
drying and becoming black. Fifth:
When cold divide into croquettes about
roll them in some bread crumbs, If too
soft; then dip in a beaten egg; roll again
in bread crumbs and fry. Serve in folded
POTATO CROQUETTES- Proportions
fol. five persons. Potatoes, 10; eggs. 3;
yolks, 8; butter, l Tablespoonful; bread
First: Let the potatoes cook in salted
water, and when tender peel them. Sec
ond Mash them f Nth three y4ko 81 and
quick thick paste Third; Roll into the
shape of croquettes, dip them in beaten
6G oD odad IN ereaa nanfn as side enG Gsb r 3
around roasted meat, as garnish.
CORN MEAL CROQUETTES-Prop
tions: For five persons-Corn meal, one
pound; milk, one quart; butter, two ta-
blespoonfuls. Preparation - First, pour
into a saucepan one pound corn meal,
which you mix with one quart of milk
ring to prevent scorching; second add
two or three tablespoonfuls good butter,
mix well and let it cool. third, divide it
into cakes, you roll into the shape of cro-
quettes. which you fry and serve as side
dish or garnish.
HOW TO MAKE RISSOLES+ the
dough to the thickness Of one-quarter the
small finger, then cut it with a round
paste cutter (about three inches in diam
eter; second, roll the trimming Of the
dough in the shape of ball, then to the
of pyoa- ar~Tea he
and cut again with the paste cutter, ETC.;
third, moisten the rounds of dough with
wet brush 6 place oa on faeh D4es9 81 the
glass the edges of the dough to effect the
Scanning and fry till well eolored.
PARTISAN RISSOLES = Proportions:
For five persons-Short crust, one pound;
veal trimmings, one-half pound; kidney
fat, one-half pound; spiced salt to taste
mixed spices to four parts salt};
pound; parsley. one-half handful. Prep
aration-First, chop the veal trimmings
and the kidney fat separately, then to-
gether; second, pour them in a mortar
with the sausage meat, three eggs and
one-half handful chopped parsley and
FRIED OYSTERS Proportion for Ave
persons: oysters, dozen; eggs, 8; bread
crumbs. 4 tablespoonfuls; milk, pint.
Preparation: Take the oysters from the
shell, or better, have fresh shelled oysters
let them drip, dip them in beaten egg, roll
folded napkin as hot as possible.
FRIED FROGS-Proportions for Ave
persons; Frogs, 8 dozen; lemon, /; -four,
ton: First-Have ready skinned frogs, or
do as follows: Skin the frogs keeping
only the mind legs and the quarters, then
let them stand in fresh water for l hour
to whiten and flesh. Second-Dip them in
milk, roll in flour and fry.
FRIED PoTAToEs-Note: There is
great variety of fried potatoes, bearing
different names, but the difference is but
In the way they are cut into pieces, in
round round slices in long strips, in narrow
strips, etc; sometimes also they are
shaped like balls with a vegetable cutter
or in ribbon with a special machine. But
nan, IN any case, case they, should be dry when
never put them in water after thew have
peen peeled, as is recommended in some
f6Gk fpfs BOOKS; 9sdS ~, The way of proceeding is
before frying, rub them with a clean and
dry cloth, then cut or slice as YOU may
u iake: Inc simplest and perhaps the best
ts ha, 70 fuI III; IN quarters lengthwise, the num-
. per OF pieces varying, of course, accord
ing to the size. but being no thicker than
= Ine small finger. Proportions for five
pIepdarauon; d The potatoes being pre-,
pared as indicated above, let them fry and
serve serve hot. Use a frying basket if posi-
FRIED APPLES Proportions for nve
persons; Apples, g.; milk, 1 glassful;
Prsaa;r. PF%gaa; I pound; -four; 4 tabIespoonfqls.
-. riTSJ-TdTo the dDpIeS,
slice them crosswise about the thickness
OF, a silver dollar. dip them in milk and
roll IN -four Second-Fry till well col
ored, sprinkle over some granuated sugar
and serve as warm as possible.
FRIED PEACHES-Proportions and
preparations: AS for the fried apples, but
cut the peaches in or 4. according to the
FRIED Observation-Disclosures and
preparation: AS for the apples, but If the
pineapple is too large cut the slices in