The Washington times., 1906-01-26

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credit 10 any woman's housewifery and
place her in the class with chefs. Cro-
ouettes can never be handled careless
| Iy. nor be served in slOYeniy fashion
1 and il is one OF the supreme tesls %
culinary talent. Incidentally. IL always
| finds favor with the household Is SUIT
ed TO special occasions. either dinners,
luncheons, or receptions, and Is withai
not an eXtravagant dish.
With meat prices soaring, the Gro
quette deserves diligent study. for II
costs little more than ordinary hash
and creates a better impression.
The basis Of palatable coquettes is
not meat alone but a combination OF
finely minced meat with a delicately
! seasoned stock. and for this reason
they contain a large amount OF nour-
| ishment They can be rendered dish
even more satisfying by adding
sauce, with or without vegetables In
passing it may be mentioned that the
small, sifted pea at 10 cents can. Is
| Just as good for serving around GRO
quettes as the French canned goods at
| 20 cents or more per can. Maeedoine,
| or 1inely chopped vegetables. can also
| be bought I'm cans and they save the
| housewife much time and worry IN
preparation.
Here are a few general directions for
/ forming the cTOquettes, which Is prob
ably the most tieklish part of their
preparation. The same rules must be
| followed with every recipe given.
Your meat must be chopped exceed
I ingly fine and If ycu have "a meat
/ grinder. run them through this ma
chime. Mix all ingre iients thoroughly
and have the final mixture as soft as
IL can be handled. To shape. use no
more than a tablespoonful of the mix
ture and with both hands work or rol
heavy pressure or you will destroy the
shape. Have ready a board spTinkled
! lightly with breadcrumbs. powdered
very fine; roll the cylinders in this and
| let them stand untn all are finished. II
they show a tendency TO fiatten, roll
1 them again The bread crumbs 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 a deep plate or shallow bowl. Hold
/ a croquette lightly in your left hand
and with the right dip brush ca small
paint brush will do IN the yolk of
beaten egg Roll the croquette quickly
and lightly in the crumbs. Allow the
first one 10 stand until you have rolled
the remand II. Then. starting with the
| first, Jay a Jew at a time in your fry
| ing 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 10
I drain.
As chicken croquettes are regarded as
the standard in the average household,
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 10 cover
! (the water must be simmering gently
and add a small onion and carrot, a
sprig Of parsley, and a small dash or
/ thyme, two cloves and a third of
grated nutmeg. Simmer until the fowl
/ is tender. never boiling hard This
! should take about two hours and 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 tablespoon
/ fuls- Of flour until they thieken, add
/ half a cofeecup Of the liquor in which
| the chicken was cooked and then cup
| OF sweet cream and boil this mixture
/ for eight or ten minutes 1t should be
/ thick and creamy Remove the sauce
! from the fire, all a dash of salt. pepper,
grated nutmeg and powdered sweet
marjoram, the chopped meat, and stir
! thoroughly. When well mixed. add the
yolks Of two eggs, neat over the fire
for minute stirring the while, then
turn the mass into a dish and set away
| to get cold. Finish according TO dtrec-
/ tions given above. Serve with a gar
nish OF fresh parsley or peas, cooked
in a thin cream sauce. The liquor left
from the chicken should furnish con-
somme or chicken broth with rice for a
/ family of four.
| Beef croquettes offer an excellent
/ method for serving cold pieces OF roast,
and are more economical than the
! chicken preparation First make a pOu-
an ounce of butter and the same Of
/ flour in a stew pan and stir until
| smooth and thick; add gradually one
pint OF broth and stir gently as ii sim
| mers for fifteen minutes Add the yOIG
1 of an egg, season lightly with pepper
and salt and remove from the FIRE; run
/ Il through a hair sieve that IL may be
perfectly smooth. This should give you
a pint of sauce When ready TO make
/ your cTOquettes. simmer this sauce until
1 ii is reduced One-half. and add enough
minced or ground beef to make a mix
ture that you can handle. Add salt
pepper and chopped parsley and spread
on dish to cool. having the mixture an
| inch and a half in depth. When ready
| to cook, cut into equal portions (abOut
| a heaplng tablespoonful each). mold
until they are cork or pyramid in shape
and finish as directed above. II you
make double the quantity of sauce, use
only half of this, and when ready to
serve the croquettes, heat the remain
der. add some macedoine or chopped
vegetables, pour around the cToquettes,
garnishing with fresh parsley.
Cold veal may be utilized by the same
method Cut off all fat and skin. grind
and season with onion juice, celery salt,
pepper cayenne is besD. chopped pars-
lev and salt Mix together with suffi-
Client beaten egg and white sauce to
handle easily. Veal eroquettes are
usually rolled in the shape of small
balls, and oysters. parboiled in their
own LIQUOR. may be mixed with the veal,
half and half.
a delicate fish croquette may be made
from faxed crab meat and will be more
delicate than the fashionable lobster
croquette. Tick over and mince a pint
of boiled CRAB meat, add a tablespoonful
of chopped parsley, dash each of salt,
pepper and grated nutmeg. Heat a cup
| of milk and add one tablespoonful OF
II So~0-s& SI~@-E