| Show i I CROQUETTES I IBY BY CORNELIA CORN ELlA C BEDFORD When on economic thoughts Intent and after a thorough survey of the subject It seems to me ma that there Is no more ore acceptable way of serving leftovers than In tho the form of cro croquettes croquettes croquettes Many fany persons have the Idea that they are difficult of preparation and frequent failures are likely to oc occur occur occur cur On the contrary when the prin principles principles principles of the making have once been peen mastered It will be bo found one of the easiest and most satisfactory of dishes While fresh moat meat Is frequently used for a dish of croquettes for a course meal to Invited guests it seldom hap happens happens pens in the average household that meat has to be especially cooked for this purpose Should there be a scarcity scarcity scarcity ity of any anyone one kind of meat there may maybe maybe maybe be scraps of another kind which will blend with It in flavor or when the to total total total tal amount Is less than Is needed the deficiency can be made up by the ad addition dillon of rice hominy or some vegetable ble either fresh or starchy starch stale bread breadcrumbs breadcrumbs crumbs and chopped cold macaroni macaron being equally acceptable No scraps of any kind need be rejected providing then flavor harmonizes with that of the tho other Ingredients The basis of all croquette mixtures is isa Isa isa a thick sauce either white or brown This may be made especially or or a por portion portion portion tion so made and added to any thick sauce In the pantry such as one made with stock of some kind or a good to tomato tomato mato sauce To make this basic sauce put into a saucepan of a cupful two to tablespoonfuls or two ounces of butter and let It slowly melt When hen bubbling stir flU in ir a quarter quartet of a cupful of flour two tablespoonfuls or one ounce and stir sUr till mixed then cook gently with without without without out browning for three minutes minute Grad Gradually Gradually Gradually add a half pint of milk prefer preferably ably scalding hot stirring until the mixture thickens smoothly Add a half teaspoonful of salt and a quarter quarte of a teaspoonful of white pepper am and rook ook slowly for five minutes longer then take from the fire Add to this a pint of the desired meat which before measuring m has been passed through the fod chopped Season well according accord accordIng accordIng Ing to the meat used Cover closely and put aside in a cool place thus In Insuring Insuring insuring suring that no skin forms over the surface while cooling When hen in a hur hurry hurn hurry ry n the mixture must be spread over a greased platter In order to facilitate th the process The colder It is the easier casler it will be he to mold into shape Rhae It should be said right here that the meat used should first be looked look cd over oer carefully and all pieces of gristle and coarse oarse fat discarded Then after cut cutting cutting cutting ting into pieces of convenient size ii it itcan it itcan can be passed through the food chop chopper chopper chopper per A small piece of ham a slice or two of cooked bacon etc will In most cases add to the final mixture As A regards seasoning that is depend dependent ent upon the mixture itself Onion juE ju ce lemon kmon juice chopped parsley chopped celery curry curr powder ground spices any or all may be added ac according cording oring as the tho mixture warrants or taste dictates Croquettes with a base of chicken or other meat of a like deli dell delicate delicate cate ate flavor would need much less than those made with mutton cooked liver Iier lie etc When the prepared mixture Is cold rind ready for shaping have ready a aboard aboard aboard board or large platter a saucer of flour four tour times as many man fine dry dr bread crumbs as you expect to use anc and an egg broken In a shallow saucer mixed with a tablespoonful of warm water and beaten just enough with a fork to break the stringiness Take a tablespoonful of the mixture If want wanted wanted ed rather small a level spoonful with the hands lightly mold it into any de desired desired sired shape flattening the ends Should the mixture prove sticky the hands may be Ix either slightly greased or flour floured ed the tha latter Is usually the better Gently lay la each croquette In the saucer of egg and with a spoon dip the liquid over it until no spot is left bare Lift up carefully on a broad bladed knife allow superfluous all egg to drain off then drop Into the heap of dry do crumbs and roll until evenly coated and quite dry dr then set aside on a flat sur surface surface face fact Proceed In this way wa until all have been shaped egged and crumbed When Vh n the croquette mixture is a very consistent one this may be done sev several several several eral hours before they the are to be fried For the frying use a R deep saucepan or kettle of heavy heaY material and have havethe havethe havethe the fat In it at least an Inch deeper than the height of the croquettes thus providing for their thorough Immer Immersion immersion sion slon Place it over the fire tire to heat slowly When at last it Is so hot that thata a R blue smoke arises not only from the edges edles but the center as well It Is probably probably ably hot enough Test by dropping In Ina Ina ina a small piece of bread If It It browns In forty seconds the fat Is at the proper degree of heat It is beet to use some I form of a a wire basket as this allows the cooking of a number of croquettes croquette at one ono time First dip the basket in inthe inthe Inthe the fat that the tho wires may be greased arrange In It from three to five croquettes never more than this or orthe orthe orthe the fat will be cooled too much Low Lower er the basket bask t Into the fat At first there will be a sharp sputtering as cold and hot materials touch Raise the basket bask t for a second until the splutter subsides then again lower the basket until the croquettes are submerged They should brown In a minute or less Lift them up slightly tilt the basket that the fat may drain off of well then gently turn the tho croquettes out on some soft unglazed paper laid on a flat pan When hen drained transfer to another freshly papered pan and let stand in inthe inthe inthe the open oven until all have havo been fried While this first lot Is draining have havethe havethe havethe the fat over oer the hottest part of the fire that It may again be heated to the proper temperature before frying another basketful The rules for meat croquettes apply also to those made with fish except that one or more egg yolks are added just before the flaked cooked fish is turned In other proportions one of ot sauce sauco to two of meat are the same a little lIttie acid lemon juice or vinegar is usually sprinkled over the fish to ac accentuate accentuate accentuate Its taste Besides croquettes made of meat and fish there may be a basis of cooked vegetables chopped fine while of tho the starchy vegetables we wo give ghe a special recipe or two Boil sufficient sweet potatoes p to make when skinned and mashed fine one pint Season well with salt and pepper add one tea teaspoonful teaspoonful teaspoonful spoonful of butter and work it in thor thoroughly thoroughly thoroughly then add a tablespoonful spoonful of ot chopped parsley As soon as cool enough to handle form Into croquettes egg and crumb them and fry For white potato croquettes boil boll bolland and put through thron h the ricer enough white potatoes to make mako one pint Add Addone Addone Addone one teaspoonful of butter two table tablespoonfuls tablespoonfuls tablespoonfuls spoonfuls of rich cream salt and pep pepper pepper pepper per to taste one teaspoonful of onion Juice one tablespoonful of chopped parsley and the he beaten yolks of two eggs egg Turn Into a saucepan and 2nd stir over a slow fire until the mixture forms norms In a ball In and the center center of the th e saucepan then cool and finish h as for I Iother i in other croquettes t h I N n |
