Evening Republican, Volume 16, Number 185, Rensselaer, Jasper County, 3 August 1912 — GETTING UP THE CROQUETTE [ARTICLE]

GETTING UP THE CROQUETTE

Borne Simple' Rules That Are Indispensable so Success in This Appetizing Dish. Soak one cupful of stale white bread crumbs in one-half a cupful of milk, mix with one cupful of chopped nuts (either mixed nuts or walnuts). Season with salt and pepper, add the beaten yolks of two eggs. Shape, egg and crumb. Fry in deep fat. How to Shape Croquettes.—ls the mixture is thick enough to be handled it may be rolled into hny desired shape. How to Egg and Crumb Croquettes. —Slightly beat an egg and add one tablespoon of water. Dip the croquette in this mixture and then roll it In very fine cracker or stale bread crumbs. The process may be repeated twice, which insures the croquette against soaking fgt_ Rules for Testing Fat for FryingDrop into the hot fat a cube of bread from the inside of the loaf, and if in 40 seconds it is a golden brown, the fat is then of the right temperature for frying any mixture which has been previously cooked. For uncooked foods use the same test, allowing one minute for the bread to brown. —Woman’s World.