The Waterbury Democrat., 1931-01-23
SISTER MAI2YS KITCHEN:
NEA Service Writer

l Croquettes provide one of the
 most attractive ways of using up l leftover meats. Or, very often cheap
 cuts can be boiled and used to ex- | cellent advantage in croquettes for
 a company luncheon.
 l Almost any kind of meat can be
 worked up in croquettes. Lamb, veal, tender roast pork, poultry and fish are most appetizing used this | way. Combinations of meat are also satisfactory. Veal and ham, cI\cken and ham and veal and pork are savory mixtures.
 The meat must be carefully pre- pared Every bit of skin, fat or gristle must be discarded and only clear meat used in the croquette mixture. The meat then minced and added to the sauce as it is removed from the fire. This is important, for care must be taken not to oVer-cook the meat.
 The crumbling and egging is an- other important step in croquette making. Every particle of the sur face of a croquette must be covered with crumbs and egg. The reason for this is that the egg quickly coag- ulates in contact with heat, forming Q coating which the frying fat can- not penetrate. Since this coating protects the delicate texture of the croquette mixture, carelessness in crumbling and egging may cause the A coating of fine crumbs. one of slightly beaten egg and final coat ing of crumbs give good results. The shaping of croquettes is not a difficult task. but again care must be observed. The mixture must be handled very gently, with the least possible pressure exerted in molding. The usual shapes are the ball, cone, l cylinder, chop and outlet. The last | two shapes require larger amount | of croquette mixture than the oth-
 CTS After thoroughly washing hands, rinse the rinse the cold water but l do not dry. Take a rounded table, spoon of the mixture and place on a
 board and shape quickly with finger. Roll mixture into ball first. Then
 if not wanted in this shape, roll to
 a cylinder and fatten ends. If cone is wanted, fiatten bottom and top.
 l The inside of a croquette should
 be soft and creamy after frying and
 the outside crisp and brown. l Lamb croquettes are typical of
 any meat croquette. The seasoning | is changed for different varieties of meat but the basic rule remains the same WnetneF IlSn, IOWI UT IHedl lS , used.
 l Lamb Croqucttes
 Two cups finely chopped cold
 cooked lambs, 1 tablespoon minced
 onion, 1 tablespoon minced parsley. I3 tablespoons butter, 1-3 cup flour, l-2 teaspoon salt, 1-8 teaspoon pep per, 1 cup milk or lamb stock. egg.
 Melt butter, add onion and. cook
 five minutes. Skim out onion and
 stir in flour, salt, pepper and pars- ley. Cook and stir until bubbly. Slow ly add liquid, stirring constantly.
 Bring to the boiling point and add egg slightly beaten. Cook and stir for one minutes and remove from fire. Stir in meat. Spread on plat ter to cool. When cool, shape, roll in crumbs, dip in egg and roll again
 in crumbs. Fry in deep fat hot enoug to brown an inch cube of
 bread in forty seconds. Drain on
 brown paper and serve with creamed green peas or carrots and peas. Daily Menu
 BREAKFAST - Winter pears,
 cereal cooked with raisins, cream crisp toast milk, coffee.
 LUNCHEON = Vegetable pie, lettuce and hard cooked egg sand
 wiches, sliced oranges, milk. tea.
 DINNER--Lamb croquettes with
 creamed carrots and peas, scalloped
 sweet potato and pineapple. tomato
 salad, prune whip. milk. coffee.