Evening star., 1925-11-20
Good CrOquetteS.

CroquetteS can be made from vari
Gus tasty materials. To make. put a
cupful of milk in "a double boiler and
scald it. Rub a tablespoonful of flour
into two tablespoonfulS of butter and
stir this paste into the scalding milk
until it is dissolved and the sauce has
thickened. Add a teaspoonful each of
onion juice and salt. one-fourth tea.
spoonful of pepper, a little cayenne
and little nutmeg. Remove from the
hre and stir into the mixture a well
beaten egg. Place on the fire again
gust long enough to cook the egg with.
out letting the mixture boil. Add two
cupfuls OF meat. minced very fine
Pour the whole onto a fiat dish and
set 1T away from 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 il
IS allowed to stand long enough the
molding will not be difficult
10 mold. take a tablespoonful OF the
mixture and roll il lightly between the
hands into a ball. Have a plentiful
supply of bread crumbs spread evenly
on board. Roll the ball lightly or
the crumbs into the shape of a cylin
der. Have ready a bowl containing
some we'll beaten eggs Add Ia the
egg water in proportion of one table
spoonful of water TO each egg Put
the ball into the egg and with q spoon
nolSten ii completely. Lift it out on a
knife blade and again roll lightly in
the crumbs. Have every part entirely
covered, 50 that there will be no omen.
ing through which the grease may be
absorbed. Ii a light yellow color is
desired, use fresh white bread crumbs
on the outside of the croquettes and
do not use the yoll of the egg
coarse fresh crumbs are uSed for
hSh croquettes. which are usually
made in the form of chops or half
heart shaped. \ small hole is prick.
ed in the pointed end after frying
and a sprig of parsley is inserted.
For lobster croquettes a small claw
should he used instead of the parsley.
Cracker crumbs are used when a
smooth surface is wanted.
Have all the croquettes of a per
fectly uniform size and shape and
lay them aside on a dish so that they
viii not touch each other for an hour
or longer before frying. This will
make the crust firm. The white of an
egg alone may he used for egging
them. hut not the yolk alone Whip
the egg with the water only, Just
enough to break it. as air bubbles in
the egg viii break in frying and let
the grease penetrate.
To fry. let The fat become smoking
hot. then test it with piece of bread
II the bread colors While you count
forty, IL is right. After dipping the
trying basket in the fat to grease il
lay in it four crouuettes SO that they
do not touch each other and i'm
merse them in the fat. Cook only
long enough 10 give them a delicate
colCr. Let them drain a minute over
the hot fat. then lift them from the
basket very quickly 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 before each i'm,
mersion OF croquettes. Hang the
basket on long iron spoon so that
Your hand will not be burned by the
scattering fat.
Croquettes may be made of any
sort OF meat, although chicken, veal
or sweetbread croquetteS are the most
delicate and popular of the meat GRO
quettes. They may also be made of
oysters, Holsters, fish of any kind,
meat and broiled hominy in equal pro-
portions, meat and rice or macaroni.
fried. affording a pleasant variety in
serving.
OF 1929 900 tons of coal mined in
the Saar Valley in a recent month,
900 900 tons were from mines oper-
ated by the French government.