Show r OMES TIC DOMESTIC LI SCIENCE DEPARTMENT L' L Conducted 1 I h j Mr J IM Kirk I MAKING CROQUETTES rT thru is one general ml understanding ln T I 2 about and anti that 1 IK Ig thc hould s-hould bp ho lIo of oft and eleam Insl Inside pen lne will ofton ort oil oil on u add lJJ bread or cracker cr Clum crumbs 01 OI beat beaten n eg cg egg to lo bind together ull but that detracts from rom tin th delicacy oC of tho tio cro ero qU lt in nuts or potatoes H by IW making the casl easier caster r ones such sueh if potato t ln 01 or rIci croquette which ma may HI hil cd at Lt t once whilo still warm other mixtures nr are arc chilled 1 after unit unit- with a cold collI thick cl jUCI r When only a a- amount o of at meat meal or 01 n I It Is left over O the tile cro- cro ma may mar be bo used as n an entree or or extra Preparing U Crumbs Tn In a pro previous ar- ar ca lon Good Goo Things front from th the th nd nox T I T. T told how to to prepare crumbs for fr u s x and these thc are arc much more at- at e In the finished croquettes than cracker crumbs crumb PreparIng the Egg Egg-Dr Eg alc th the thc egg into a soup plate platt or and boat beat eR with a a. fork until wc well mixed Mt Mix with two t teaspoonfuls of or cold water part ot the thO s surface o of oC the croquette cro cro- lucite quette must be bo coated with the thc e egg er r as aR Ll well a an with wHit the crumbs If jf not the heat an and fat th center cen cen- ter causing tim the Croquette n l tte to 10 burst Fat kat for Frying aro 10 good s vegetable s fats rats on the market for frying trying try fry ing purposes purpose and audit If Ir used with the most delicate stomach can in eat all foods Tried In deep tnt tat at It should hould he be put into a a. adeep deep and heated quickly until a n piece picco of soft will wilt thrown whim whilo counting twenty A fryIng fryIng fry- fry Ing basket should be he used and four or orlive ortle live tl croquettes s. s fried a aj It a time Try 11 to keep tho the fat tAt the same samo t temperature mp lOOT i A TO Material Interi Potatoes four cream three salt on half one U II pepper and cayenne grU- grU vl 41 onion one half your yolk oU of ot ogg eg ono fat Saucepan tablespoon teaspoon teaspoon tea tea- 1 spoon poon grater 1 kettle frying basket potato ricer Wh I h. h mill cook the ol i When l done on pr press ss through li u tho the ricer Thoro There should b. b be two cup luls fuls when need A Add d cream eg ani an and seasonings Beat well and take tako a. a tablespoonful at a n. tIme and mold an any d hap In the Iho hands or shapo In ln a ball and roll on tin the board until Jong and flatten tho ends Koll 1011 In crumbs then In e eggS egg then In crumbs a again aln Fry for far one JI In lii deep fat fatin fatin in the tho rr frying Basket and drain on 1 or tissue ton towel tm el paper On One One- hal half cup cul of or grated cheese cheNe added to the potatoes Jot gives a pleasant change c. cur AUT TTE Material one cup half cup nuts nut or w walnuts one Clip cup yolks of e t two bait saR and anti paprika parsley parole chopped on ono one teaspoonful Utensils Measuring Measuring ui cup CUI tc teaspoon owl howl chopping knife and bowl Jak U Soak s-Soak Soak the stale stalo n-h n white I to bread crumbs In the thc milk until ab- ab Mix this with all an tho thu seasonings season season- In ings And nd the chopped nuts nut together tog Shape cS egg and crumb as nR directed for potato potto croquettes and fr fry It a 3 sauce sauco Is served or with these the It should bo ho a at t tart rt sauce and form a a. separate dish as 11 takes away aay th tho crust crustiness from rom Ufo tho croquettes when th tho sauce t-auco Is la served eJ front from the same samo 11 fish dish h. h THICK FOR TOR All l moats meats ts combined with t a a. thick k are ln 1 I sauce vii tor eloquence c. c use ue u e ono uno aUH of Or butter four tablespoons of or fl flour lIi- lIi and one cup of milk or stock in the double boiler until thick then add chopped chicken veal eal fish Ish YC vegetables or two or throe three e combined combiner 1 Is good such ns as chicken an and veal yoal or chicken and v s sweetbreads s brains J mushrooms u or 01 o oysters teS About equal quantities of ot meat and sauce may nur be used ed Much depends u upon on tho moisture mois ture tare of the fish or meat meaL Remember that Is a a. great art and ind It 1 er more d desired than In cro- cro q |