Oxford Democrat., 1911-03-14
Croauette Making.

i nave l6dIneQ Ouc VI SWO pOiusc iu :" n'SA
time is gained. Garry on the whole
manufacture in fours, and many motions
of your hands are saved. Put the
crumbs in q small, deep pie plate, the
beaten egg in another; with q fork toss
four shapes of croquette mixture In the
crumbs; roll them about, with almost
one motion of the hand; remove to the
egg, which can be thrown over them all
almost at once, and then the four are
back in the crumbs again, the final roll
ing and shaping being with the finger
tips on a small board directly in front OF
you. In almost no time the dozen, six
teen or twenty lin my case, two dozen OF
more) will be done. Try the -four.
method once, and you will never 60 back
to the unnecessary motions, necessary IL
crumbing, egging, and re-crumbing and
rolling them, tediously, one by one!
Also, in spite of the general idea to the
contrary, six or seven can be fried at
once, perfectly we'll, the secret OF sue
cess is, that the fat must be very hot.
This shortens, materially, the time spent
in frying.
Iwould also suggest, that when eggs
are dear, the zone tablespoonful Of
water to each egg," allowed In the cook
books, can be almost indefinitely extend
ed, with no difference in the process oi
frying, or the appearance of the Gro
quette. Nearly as much water as egg
can be used. Practice will enable one
to add the amount Of water to the egg
to correspond with the amount OF Gro.
ouette mixture, 80 that none of egg ant
water ia wasted.
WHITE SAUCE FOR ANY KIND OF GRO
QUETTEs.
One pint of cream or milk, two tea
spoonfuls of butter, four even table
spoonfuls of -four. Melt the butter; still
the -four smoothly in; add the milk OF
cream nearly, but not quite, at tho boil
ing point; stir until smooth; let 1t Dol
for two or three minutes, until YER!
thick. Add salt, paprika, or few
grains of cayenne, and little celery salt
This Is the plain foundation sauce TO
any kind of croquettes. Add special sea
soning for the different kinds.
SURPRISE CRoQUErTEs.
One pint of hot mashed potato, yoli
of one egg, one tablespoonful Of butter
salt, cayenne, celery salt to taste, few
drops Of onion juice, or chopped chives
little chopped parsley. Beat unit
very smooth and light. Take half
dozen small cold sausages, cut them ii
halves, and mould half in the centre o
each croquette, entirely covering will
the potato. Shape into rolls and crumb
egg-snd.c .crumb, as above.
CHEESE CRooUETTEs TO SERVE WITT
| SALAD.
Make a thick white sauce as above
Season with salt, bit Of cayenne, AM
mustard. Melt in 1t one-balf cup OF an
good rich cheese, cut into dice; 6ea
until smooth. Remove from stove, an
add the beaten yolk Of one egg. Pou
into a pieplate, and set away to cool
When perfectly cold, 1t will be still
enough to mould, form into small roll
and crumb.and-egg, as above. Col
Welsh rarebit may be used instead of tn
above mixture.
| SALMON CRoQURTTEs.
Free can of salmon from skin an
bones. Flake, and mix with Wnis
sauce. Season with chopped parsley
and chopped chves, II at hand; salt an
pepper to taste, and bit of cayenne
Put away to cool and then form Int
croquettas. A fifteen-cent can wi
make enough for dinner for larg
family.
MAcARoNI cROQUETTEs.
Break macaroni into very small piece
and boil until very tender In salte
water. Drain, and mix with thick whit
sauce in which little grated or dice
cheese has been melted. Put away IN
shallow plate to cool, and shape an
prepare in the usual manner.
SURPRISE CRoQUETTEs NO. 2.
Cook eggs in the shell so that they wi
be soft, but the whites perfectly firm
Chip off the shell carefully when COO
roll in beaten egg, which has been sss
soned with salt and pepper, then !
crumbs, then in egg and crumbs agair
Fry in very hot fat, and garnish wit
nasturtium blossoms and leaves, o
parsley.
| Calsev Dellsh