The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-18
DOMESTIC SCIENCE NOTES.
Conducted by Mrs. Alice Gitchell Kirk.)
Making Croquettes.

(COnQuCCeu
Making CroquetteS.
There is one general understanding
about croquettes, and that is they
should be soft and. creamy inside.
The experienced housekeeper will Of
ten add bread or cracker crumbs or
beaten egg to bind all together, but
that detracts from the delicacy of the
croquettes, except in nuts or potatoes.
Begin by making the easier ones, such
as potato or rice croQuettes, which
may be shaped at once while still
warm; other mixtures are chilled after
uniting with cold, thick sauce.
When only a small amount of meat,
fish or vegetable is left over the GRO
quotes may be used as an entree or
extra dish.
Preparing Crumbs-In previous
article on Good Things from the
Bread Box L told how to prepare
crumbs for use. and these are much
more attractive in the finished GRO
uuettes than cracker crumbs.
Preparing the Egg-Break the egg
into a, soup plate or piepan and beat
with a fork until well mixed. Mix
with two teaspoonfuls of cold water.
Every part of the surface of the cro-
quette must be coated with the egg
as well as with the crumbs. If not
the heat and fat penetrate the CEN
ter causing the croquette to burst.
Fat for Frying are good
vegetable fats on the market for fry
ing purposes, and if used anyone with
the most delicate stomach can eat all
foods fried in deep fat. 1t should be
put into a deep kettle and heated
quickly until a piece of soft bread will
brown while counting 20. A frying
basket should be used and four or
five crouuettes fried at a time Try
to keep the fat the same temperature.
Potato CrOquettes.
Observation-Disclosures, four; cream, |
three tablespoonfuls; salt, one-half
teaspoonful; pepper and cayenne; gra-
ted onion, one-half teaspoonful; yolk
of egg. one: fat.
Utensils-Saucepan, tablespoons, tea
spoon, crater, kettle, frying basket po- |
tato ricer. |
Directions-Wash, pare and cook |
the potatoes. When done press through |
the ricer. There should be two cup
fuls when riced. Add cream egg and |
sea sonings. Beat we'll and take a ia
blespoonful at time and mold any |
desired shape in the hands, or shape |
in a ball and roll on the board until |
long and fiatten the ends. Roll in
crumbs, then in egg, then in crumbs !
again. Fry for one minute in deem fat |
in the frying basket and drain on
blotting or tissue towel paper. One |
half cup of grated cheese added to |
the potatoes gives a pleasant change. |
Nut Croquettes.
Mater1al-Bread crumbs, one cup, |
milk, one-half cup: mixed nuts or wal |
nuts, one cup; yolks of eggs, two; salt |
and paprika; parsley (chopped), one |
misunderstanding cup, teaspoon, |
bowl, chopping knife and bowl.
Direction-Soak the stale white bread
crumbs in the milk until absorbed. Mix
this with all the seasonings and the
nuts together. Shape, egg and
crumb as directed for potato croquettes
and fry. If sauce is served with
these it should be tart sauce and
form a separate dish, it takes away
the crustiness from the croquettes
when the sauce is served from tine
same dish.
Thick Sauce for Croquettes.
All meats are combined with a thick
sauce for croquettes; use one table
spoon of butter, four tablespoons of
flour and one cup of milk or stock. |
Cook in the double boiler until thick;
then add chopped chicken, veal, fish,
vegetables or two or three com ined
is good. such as chicken and veal or
chicken and sweetbreads, brains. mush-
rooms OF oysters. About equal qua1-
titles of meat and sauce may be used.
Much depends upon the moisture of
the fish or meat. Remember that sea-
soning is a great art and it is never
more desired than in croquettes
Spelling Reform-s'Tirll' INQUIRED Mr..
Riley. glancing up over the door of the
what is the meanin' of thin
letters, NTDCCCXCXIIr? They mean
1881 'TiTn, don't ii sthrike YOU thot
f1,s-