Evening star., 1915-09-12
Art of Making Croquettes.

IN making croquettes the sauce is an
important item. Put a cup of milk
| IN double boiler and scald it. Rub a
tablespoonful of flour into two table,
spoonfuls of butter and stir this paste
INTO the scalding milk until it is dis
solved and the sauce has thickness.
Add a teaspoonful of onion juice, a tea
spoonful OF salt. quarter teaspoonful of
pepper, little cayenne and a little nut
meg. Remove from the fire and stir into
the mixture well beaten egg. Place On
the fire again just long enough to cook
the egg without letting the mixture boil
Add two cups of meat minced very fine
Pour the whole onto a fiat dish and set
it away for two or more hours. 1t will
then be stiffened and can be easily
nodded. The softer the mixture the
better will be the sauce, and if it is
allowed to stand long enough the mold
ing will not be difficult
To mold. take a tablespoonful of the
mixture and roll it lightly between the
hands into a ball. Have a plentiful
supply of bread crumbs spread evenly
on board Roll the ball lightly on
the crumbs into the shape of a cylinder.
Have ready bowl containing well
beaten egg. Put the ball into the egg
and with spoon moisten it complete
ly. Lift it out on knife blade and
again roll lightly in the crumbs. Have
every part entirely covered so that
there will be no opening through which
the grease may be absorbed If a light
yellow color is desired. use fresh white
oread 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
hsh croquettes, which are usually 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 inserted. For lobster
fr z1-
instead of the parsley. Cracker crumbs
are used when a smooth surface is de-
sired Have all the croquettes of uni
form size and shape and lay them aside
on dish SO that they will not touch
one another for an hour or more before
frying. This will make the crust firm.
The white of an egg alone may be used
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 1t with a piece of bread.
forty. it is right. After dipping the
frying basket in the fat to grease II
lay in 1t four croquettes so that they
DO not touch one another. and immerse
them in the fat. Cook only long enough
to give them delicate color. Let them
drain moment over the hot fat, then
lift them from the basket with the
hand. very quickly, SO as not to burn
the hand, and place on a brown paper
on the hot shelf or In the open oven
until all are ready. Do not fry more
than four at one time, as more would
reduce the heat of the fat too much
Let the fat become smoking hot be-
fore each immersian of croouettes
Hang the basket on long iron spoon
SO that the hand will not be burned
by the spattering fat. Baked croouettes
make nice variety in serving Gro
quettes may be made of any sort of
meat, though chicken. veal and sweet
bread croquettes are the most delicate
They may also be made of oysters, lob
sters, fish of any sort, meat and boiled
hominy in equal proportions, meat and
rice, meat and macaroni and many
other combinations