The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-05
Inquiries Answered.

how to bread veal2 And please state what
and where the trouble is when the crumbs
and egg come off after frying aWhiIe2
Should one always throw the liquid off
Of canned vegetables and why, if so2
What is the reason that potato balls
made Of mashed potatoes. one or two eggs
and little flour. come all to pieces when
they win stay whole and are fine then
again they simply go all TO pieces and I
think / always make them exactly the
BREADING FOR FRYING.
We presume our correspondent refers to
veal outlets Dreaded. Veal. like pork must
be very Well done to be digestlble. and for
this reason the outlets are sauted instead
of fried in deep fat like croquettes unless
they are. parboiled first, which is not often
done. II articles are left too long IN the
deep fat the crust hardens and dries and
is very apt to come off. After trimming
the outlets a uniform shape uafLen them
with the rolling pin until about a quarter
of an inch thick. Wipe them dry and dip
in egg which you have diluted with a ta-
blespoonfui of warm water and mix thor
oughly without beating full Of bubbles. If
the white of the egg Is not diluted and Is
left stringy it will Slide from the articles
as soon as it goes into the hot fat. carry
ing the crumbs with it. Allow one table
fresh egg. The white lalbumen) must be
used with the crumbs to form the covering
to keep out the fat. especially if You use
lard. The yolks help to dilute the white
and give richer coloTing TO the crust or
covering If you desire a very delicate
color omit the yoik and use more warm
water, but never use the yOlk alone. When
or saute them gently in q little hot vege-
table oil or fresh drippings. turning them to
brown on both sides. Season your outlets
with salt and pepper before bfeading.
Liquid ON CANNED VEG ETA E3I4E1S.
Pour the liquid from such canned Nege-
tables IS peas, peails. asparagus, beets,
etc, which is extracted in the heating pro-
cess and intensified by close confinement
in the cans or jars. Rinse the vegetables
in cold water, drain again and let them
stand in an uncovered vessel mot tlgl1 e5S-
posed TO the air for some time to regain
The oxygen lost IN canning
FRYING POTATO BALLS.
Fry your own, showing it is evident that
the process of making and frying potatoe
balls is not always exactly the same Have
your potatoes boiled dry and meaIg and
not made too soft in mixing with egg,
cream. milk. butter, etc Measure your
materials by same rule every time The
mixture should be stiff enough to form
easily and retain shape in handling.
I note you use lard-the troubles may
arise from not having this fat hot enough:
it has a strong propensity to soak INTO all
soft unprotected material and this tits GER
tain to do if not heated to the smoking
put in too many articles at time. they
lower the temperature Of the fat and
again if this fat IS lard, il win penetrate
and soften your balls SO they fall apart,
especially if the mixture is too soft
We hope you may be able to unrayel the
potatoes should be sufficient without extra
outside covering il you have the potatoes
mixed dry enough and the fat at proper
Temperature Vegetable oil heats at
lower temperature. the temperature rises
Immediately after the articles are put in
can go on uninterrupted and successfully.