Show Mar Unless otherwise specified these recipes are planned for four per person son CROQUETTES During these winter days hen a hen meat appears almost dally daily In some Bome fOI m or other leftovers haie hae hav ha e a 11 way of accumulating These must be worked up In meat pies hash croquettes cream creamed ed cd on toast 01 ste s according to the kind and cut of o meat Croquettes offer the most attractive live tive nay ay of ot using up ers Lamb veal seal tender roast pork poultry and fish arc are most appetizing appetizing ing used this isa a nai The meat must be carefully tire pre prepared prepared pa pared ed Ever Every bit ot or skin fat or gristle must be discarded The meat Is then minced and added lidded to the sauce as it Is removed from I the tire firo Do not overcook the meat Care must be taken In crumbing and egging n Ei Every cry ery particle of the I surface of ot a croquette must be COy cot covered ered cred with crumb and egg Care Care- Carelessness Carelessness I In this may cause the cro cre- croquette quette to break during frying trying A croquette should be soft and creamy after fr fring ThE coating should be crisp but tender The meat is combined with a smooth cream sauce bound hound v egg mashed potato or rice The lice and potato combinations are easier to handle and require less s skill kill in sharing shaping Very often cheap cuts of ot mEat can be boiled and used in cro queues for a formal luncheon to ad antage It If I lamb chops are be ond your pocketbook buy a cheap cut of o lamb Iamb boll boil it and carefully pick It over and mince It Serve Sene wIth green grcen pa peas fresh resh or canned an sod the meal will be quite as accept acceptable acceptable acceptable able as If it an expensive cut of o meat served Lamb Croquettes One cup finely ly chopped lamb 1 tablespoon minced onion 3 S table table- tablespoons tablespoons spoons butter 4 tablespoons tablespoon flour 1 scant teaspoon salt salt 1 teaspoon pepper 14 4 teaspoon celery celery- pepper 1 tablespoon minced parsley 1 cup milk or lamb stock 1 egg 1 2 cup cold bolle boiled rice Ice Use left lett over mar melt meet from a roast or a cht cheap ap cut as suggested Chop the meat with a l chopping knife and bo bowl bout I lather ather than Illan putting the food chopper choppe Melt buttel add onion and cook e minutes Skim out onion Ad Add flour salt snit pepper celery pepper and stir un smooth Slowly add milk or stock stirring con constantly Add rice and egg slightly bt beaten aten When hot and smooth stir In Sn meat Remove from the fire and spread a platter to cool When cool coo shape shape roll roU In crumbs dip In egg roll again In crumbs and fry try in I deep hot fat until a golden brown Dram Drain on brown paper and sen serse f with green peas pens To shape croquettes take out q a rounding tablespoon ot of the mixture 1011 iou between the hands until a a ball bali is formed If wanted c In shape shae roll lighton light light on ona ona a molding board hoard dusted with bread crumbs until the desire desired len th Flatten en ends s Roll in I e bread crumbs being careful to CO er co er the entire surface Dip in egg slightly beaten with Ith one table tablespoon tableSpoon tablespoon spoon cold water roll 1011 again in crumbs and Into a kettle ot of hot fat tat The fat should be hof enough to brown an Inch cube ot of bread from the soft part of the loaf loat loain In ii- 40 seconds All Mi croquettes are shaped shape crumb ed and egged l In the same nay aT They can be bo made into any The combination of ham and chicken is piquant and good Three Three- Three quarters Quarters cup chicken and one Quarter quarten ten ter cup Clop ham could be substituted In the preceding recipe The onion should teaspoonful teaspoon bp be reduced to one teaspoon teaspoon- ful or omitted A tiny Uny pinch Inch of mustard and anti a few gratings of nut nutmeg nutmeg nutmeg meg add to tile tie Leftover fish of any description works up nicely Into croquettes Fresh or canned fish dried or smoked fish Is delicious in this form The flaked naked and seasoned fish I is added to a thick k kI white I hite sauce Fish Croquettes One and one halt cups flaked fish 1 cup rich milk or thin cream 1 slice onion 3 S tablespoons butter 6 tablespoons flour 1 tea teaspoon poon salt A teaspoon paprika 4 teaspoon pepper epper 1 green Ten few gnat fat gratings logs Ings nutmeg 1 lemon Scald milk with onion Melt but butter butter butter ter add pepper Unel finely minced with the seeds and white fibres se re removed removed moved Cook three minutes and stir sUr in flour our When thoroughly blended strain milk slowly Iy over our flour and butter stirring constantly ly Iy y Add salt paprika and pepper and nutmeg Sprinkle fish wIth strained juice of It lemon mon and add to I sauce Remove from the lire spread on a platter and shape when cool Roll in lD crumbs dip in m egg and roll roil again in crumbs and fry In deep hot fat InI I right 1924 NEA Service Inc I |