The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-07

if the veal or chicken is cooked es-
pressly for the purpose. though the re-
mains of cold roast or boiled veal or
chicken can be used. If veal is used
have the meat from the leg or shoulder.
To cook the veal or chicken, put in a
covered stew pan with just enough
boiling water to steam the meat add
an onion, piece of bay leaf, sprig of
parsley, six or eight cloves and a roo.
OF celery, and one teaspOOnful salt.
Keep closely covered and simmer until
meat is very tender. When cold chop
the meat very fine freeing from skin.
bones, fat and gristle. To every pint OF
meat add a teaspoonful of chopped par
sley, and salt. pepper, cayenne, onion
juice and grated nutmeg to suit the
taste. Let the two latter fiavorings be
very delicate. Mix all these dry ingre-
dents together, and then add a white
sauce made by heating half a cup Of
cream or rich milk with a cup of the
veal or chicken broth in a double boil
Rub one-fourth of a cup of butter
with half a cup of flour to q smooth
paste; pour the hot milk slowly into
this, stirring until of the consistency OF
cream, then return to double boiler and
stir and cook until it is quite thick "A.
beaten egg may be added to the sauce
just as 1t is taken from the fire though
the croquettes are very dainty without
this addition. Season the sauce with
salt and pepper and turn in the meat.
cool, then form into croquettes. din ia
beaten egg and bread crumbs, and ~.
Dip all the crOquettes before beginning
to fry let them stand for some time to
dry off, and they viii fry more quick
ly and a nicer color. The success of a
croquette is in having thin. delicate
crust while the inside is soft and
creamy, therefore have the paste as
soft as can be handled. . SWeetbreads
may be added to the chicken croquettes
to make them more dainty; one pair to
each good-sized fowl
TO SERVE WITH THE CROQUETTES
The croquettes may be arranged on
a outlet dish around a base of fresh
green peas and tomato sauce served
with them from a separate sauce dish
Fresh muchroorns creamed on toast or
sweetbreads in cases can be served
with the croquettes; or serve lobster.
shrimp or sweetbread salad. For a sim
pie dainty luncheon I should serve n
nice fruit salad with the croquettes.
peas and tomato sauce You would have
a very complete luncheon with few
dishes.
HOW TO STERILIzE MILK.
Mrs. NJ. w. wishes to know how to
sterilize milk when the regular method
cannot be employed
Milk that is intended for immediate
use and for any purpose other than
cooking. especially if 1t is for feeding
children, must not be completely steril-
lZeQ, or II IS UNITED TOT the purpose
for which it is intended; the compost
ton of the milk is so changed that its
food value is very materially affected
Use either glass jars with glass tops or
glass bottles with wads of cotton for
shoppers. The jars or bottles must be
perfectly clean, and the tops or cotton
wads sterilized as well as the bottles or
jars. The idea is to bring the milk up
to as near the boiling point as possible
and as quickly as possible and then re-
duce the heat at once. Slow heating
and slow cooking may prove disastrous
in spite of all other precautions.
A homemade pasteurizer may be
made of a large kettle. or two deep
pans. one to cover the other. Set blocks
of wood in one of these under the jars.
The blocks must be several inches
thick. so the water will not touch the
jars. Set the filled jars or bottles on
the blocks; pour in enough water. to
come nearly to the top of blocks. cover
with the other pan or lid. and let come
quickly to boiling point: keep at that
point Is minutes; then remove the jars
or bottles and cool quickly Keep cold
until needed