Arizona republican., 1910-07-06
MAKING cRoQUETTEs.

In making croQuetteS, the sauce IS the most important item Put cup ful of milk in a double boiler and scald it. Rub tablespoonful of flour into two tablespoonfuls of butter and stir the paste into the scalding milk until it is dissolved and the sauce has thckened. Add a teaspOonful of onion juice. teaspoonful of salt. one fourth of a teaspoOnful of pepper, little cayenne and a little nutmeg Remove from the fire and stir into the mixture a well-beaten egg. Place on the fire again just long enough for the egg to cook without letting the mixture boil. Add two cupfuls of meat. minced very fine. Pour the whole onto a flat dish and set it away for two or more hours. It will then be stiffened and can be easily molded The softer the mixture the better will be the sauce, and if it is allowed to stand long enough the molding will not be difficult
 To mold, take tablespoonful of the mixture and roll it lightly between the hands into d ball Have a plentiful supply of breadcrumbs spread evenly on a board: roll the ball lightly on 
 der. Have ready q bowl containing well beaten eggs. Add to the egg, water in proportion of one tablespoon full lof water to each egg. Put the ball into the egg and with a spoon moisten it completely; lift it out on knife blade and again roll lightly in the crumbs. Have every part entirely covered so there will. be no opening through which the grease may be ab- sorbed. If a light yellow color is de- sired, used fresh white bread crumbs, grated from the loaf, on the outside of the croquettes, and do not use the yolk of the egg. Coarse. fresh crumbs are used for fish croquettes, which usually are made in the form of chops or half-heart shaped. A small hole is pricked in the pointed end after frying and a sprig of parsley is in- serted. For lobster croquettes a small claw is used instead of the parsley. Cracker crumbs are used where a smooth surface is wanted. Have all the croquettes of perfectly uniform size and shape and lay them aside on a dish so that they will not touch one another for an hour or more be- fore frying This will make the crust firm. The white of an egg may be used alone for egging them, but not the yolk alone. Whip the egg with the water, just enough to break it, as air bubbles in the egg will break in frying and let the grease penetrate
 To fry, let the fat become smoking hot. then test it with a piece of bread. If theb read colors while you count 40 it is right. After dipping the fry ing basket in the fat to grease it. lay in it four croquettes so that they do not touch one another and i'm merse them in the fat. Cook only long enough to give them a delicate 1 color. Let them drain a moment over the hot fat, then lift them from the 1 basket with the hand. very quickly so | as not to burn the hand. and place on a brown paper on the hot shelf or l in the open oven until all are ready. | Do not fry more than four at one 1 time as more would reduce the heat | of the fat too much. Let the fat be- come smoking hot before each inser- ton of croquettes. Hang the basket on a long iron spoon so that the hand will not be burned by the sputtering fat
 Croquettes may be made of any Kind of meat. though the chicken, veal and sweetbread croquettes are the mosti