The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-02-11

form OF cylinder. Avoid heavy pres
sure or you will destroy the shape.
Have ready board sprinkled lightly
with breadcrumbs, powdered very fine;
roll the cylinders in this and let them
stand until all are finished. If they
show tendency to fatten, roll, them
again. The breadcrumbs will help to
make them sitter. Now, cover the
board thickly with the crumbs and
have ready two eggs beaten very light
and seasoned with salt. The egg had
best be in deep plate or shallow bowl.
Hold a croquette lightly in your left
hand and with the right dip brush
| Ga small paint brush will do) in the
yolk Of beaten egg. Roll the croquette
quickly and lightly in the crumbs. AL
low the first one to stand until you
have rolled the remainder. Then, start
ing with the first, lay few at time
in your frying basket, plunge this into
boiling lard and cook until a rich,
golden brown. Lay them on paper,
spread upon hot plate in the oven
and allow them to drain.
| AS chicken croauettes are regarded
as the standard in the average house.
hold, this recipe will be given first.
Buy a three-pound fowl. Pick, SINCE
and wipe out inside. Place over the
| fire whole in water sufficient to cover
| (the water must be simmering gently
and add small onion and carrot, a,
sprig Of parsley and a small dash Of
thyme, two cloves and a third Of a
grated nutmeg. Simmer until the
fowl is tender, never boiling hard. This
should take about two hours and a half.
| Lift out the chicken, remove the skin,
gristle and sinews and chop or grind
the meat fine. Stir together one table,
spoonful of butter and two table.
spoonfuls of flour, until they thicken,
add half coffee cup Of the liquor in
which the chicken was cooked and then
,, cup Of sweet cream and boil this
! mixture for eight or ten minutes. It
should be thick and creamy. Remove
the sauce from the fire, add dash Of
salt; pepper, grated nutmeg and pow
dered sweet marporam, the chopped
5 meat and stir thoroly. When well
: mixed, add the yolks Of two eggs, heat
over the fire for minute, stirring the
: while, then turn the mass into dish
. and set away to get cold. Finish &C.
( ccrding to directions given above.
r Serve with garnish Of fresh parsley
Y or peas, cooked in thin cream sauce.
The liquor left from the chicken should
!. furnish consomme or chicken broth
with rice for a family of four.
"A delicate fish croquette may be made
: from faxed crab meat, and will be more
delicate that the fashionable lobster
= croquette. Pick over and mince pint
{ Of broiled crab meat, add tablespoon
full of chopped parsley, a dash each OF
II salt, pepper and grated nutmeg. Heat
+ cup Of milk and add one tablespoon
Is full Of butter rubbed in two Of -four.
!. Cook this mixture until perfectly
& smooth. Add the beaten yolks Of two
8 eggs and stir for just one minute. Then
/ removed from fire to cool. Stir in the
l. crab meat and set away to cool. When
absolutely cold, shape according to-
fancy, the outlet shape being generally
preferred, and finish according to gen.
eral directions. These croquettes are
:. served hot with sauce tartare (mayon-
- naise sauce to which chopped pickles
~ have been added), or cream sauce.
~ Macaroni croquettes properly pre-
~ pared are an excellent substitute for
meat. Take quarter Of package
- Of macaroni, drop into boiling salted
water, cook until tender, drain and
plunge into cold water, allowing it ia
stand in this for thirty minutes. Drain
~ and chop it very fine. Rub one table
or spoonful Of butter in two Of -four, and
If add this to cupful Of boiling milk
y, Stir until smooth, then add the beaten
o. youk Of an egg, tablespoonful of salt
IN a tablespoonful Of chopped parsley anc
ke a dash Of pepper, and last heapinl
nd tablespoonful Of grated cheese. Re
ur move from the FIRE, add the minced
Of maearoni and turn out to cool. Form
into pyramids for frying.