The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-05-20
Home and Kitchen Suggestions
By CALUMET BAKING POWDER COMPANY

FRITTERS AND CkOQUETTES FROM
LEFT OVERS
Nothing is quite so attractive and
tempting as nicely prepared croquettes
and %fritters. They may be easily and
economically made from left overs which
would probably be thrown out.
The white is really n basis OF
the croquette. The liquid for this
may be milk, cream, meat STOCK, tomato
Juice, or water in which any vegetable
has been cooked. BY means OF this liquid
the ~croquettes may be varied. one cup
of the thick. white will be neces-
sary for each cup Of meat or vegetable.
The ~croquette material should be left to
cool before being shaped. The addition
of different seasonings n havorings give
variety, too. ANY meat, vegetable, or
fruit may be added to this white sauce.
Very often a highly Favored u is
made to pour over the croquette after it
has been fried. This should be served IN
a separate dish in order to preserve the
crispness Of the croquette.
The croquettes may be shaped into
balls cylinders, cones, cubes or any way
desired. They are then rolled in dry
bread crumbs. The dry bread is ground
in a food chopper, then separated into
fine crumbs and large ones. The large
ones may be used for casserole dishes,
while the fine ones are used to roll the
croquettes in. After rolling in crumbs
once, roll in egg which is prepared by
beating the egg slightly then adding from
one to tour tablespoons of water. This
egg aids in keeping it from absorbing
fat. Roll it in crumbs again after the
egg being certain that they are COM
l pletely covered with crumbs.
A fritter batter is softer than doughnut
dough. 1t is starchy and usually contains
) egg so the surface quickly becomes crust
: ed. Any meat, fruit, or vegetable left
, over MAY be used but they are added to
an uncooked batter rather h a white
sauce as in the case of the croquettes.
An iron kettle is usually best for fry
S ing when the deep fat method is used
because it is not easily upset, and too
\ it holds the heat. The temperature OF
. the fat should be kept even. A wire
basket with a handle is very convenient
Q for clipping small pieces Of food in anc
out Of hot fat. A thermometer is a very
useful article. A chemical thermometer
may be purchased at a reasonable price
A temperature Of $50 degrees F. or unit
a cube Of bread will brown in go seconds
is used for uncooked foods; 400 degrees
F., or until a cube Of bread will brown IL
40 seconds for cooked foods.
Heat the fat slowly until it has melted
then the temperature may be raised
AFTER the product has been fried place l
on some good absorbent paper-pape
towels. This will remove the surplus fat
II The Housewives Lament
What shall I nave for dinner?
What shall I have for tea?
An omelet or a chop or two,
: Or a savory fricassee?
pearl How I wish that Nature
When she made her mighty plan
Hadn't given the task to
y To care for hungry man.
q Hints for the Housewife
To keep cut ham from holding moist
8 en- the cut surface with vinegar.
= To make eggs beat quickly-A tin,
10 pinch OF salt added to the egg whites vii
cause them to beat up more quickly.
If a thermometer is used 212 degree
e F. or 100 degrees @. indicates the boil
ing point Of water.
d To bake pancakes without smoke Q