Indianapolis Times, Volume 45, Number 301, Indianapolis, Marion County, 27 April 1934 — Page 26

PAGE 26

EXPLAINING USE OF LEFT-OVERS IN CROQUETTES Economy and Saving of Times Achieved With Method. 5^ What to do with left-over meats? them into croquettes! That he excellent solution to the “left;hv', r" problem, according to many fW*ver housewives, j" With the aid of a frying kettle, remarkable results mav be achieved in giving an air of smartness to fain- iar sods. Croquettes which have a crusty pcv’den brown surface without being soaked with fat are not hard m achieve and they do not require much time. In fart, this is one of the quick ways of rooking. Lard is most often used for frying croquettes, as for deep-fat fry- ! ing in general. Use a deep, heavy j kettle which is rather small in diamater so that only a small amount i of the surface of the lard is ex-i posed. Keep crumbs and other particles of food out of the lard. Each time the fat, is used, strain out the par-' tis les and clarify it if necessary bv adding pieces of potato. Shaping Croquettes The usual shapes are the cylinder, rone. hall, chop and cutlet, although any fancy shape may be made if it is worth the trouble. Wash the bands, rinse in cold water. Do not dry. Take a rounded tablespoon of the mixture, not more except for chops and cutlets, when the amount depends on the size desired. Lay on a board and shape quickly with the fingers. If it proves too soft, add fine cracker crumbs enough to make it! hold shape. Fine crumbs may be dusted on the board on which it is shaped, but avoid adding too much stiffening. Roll the mixture lightly to a ball ! first, leave it in this shape or roll to a cylinder, flatten to a cutlet or shape to a rone. Flatten the ends of the cylinder and bottom of cone, i Touch lightly, as pressure will mean ; a less creamy result. These shapes | are now ready for crumbing. Croquettes are usually dipped in ! beaten egg and then in cracker crumbs. They must be dry on the j outside, for any moisture causes the hot fat to spatter. Croquettes may be made from any left-over meat or vegetables by combining with a thick sauce, shaping into croquettes, rolling in bread or cracker crumbs and frying in deep hot lard. Meat Croquettes Melt four tablespoons butter in a saucepan. Add 4 tablespoons flour. ' teaspoon salt and J * teaspoon pepper and stir until smooth. Add pepper and stir until smooth. Add slowly 1 cup milk, stirring constantly. Cook until thickened, then add 2 cups finely chopped, cooked m°at, 1 teaspoon minced onion and l teaspoon parsley. Allow to chill, then

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FRESH BEEF BRISKET FAVORED

Many of us are familiar only with beef brisket after it has become corned beef and which is so good cooked with cabbage or made into glorified hash. But it is very fine in the fresh stare, too. It is ideal for boiling. We call this a boiling piece, but of course, we never rqallv boil it. because that, would be a transgresssion against our rulp of always using a low temperature in meat cookery'. Perhaps we would be better off if we forgot, that w'orri ' boiling'’ in

SWEET POTATOES AND PINEAPPLE COMBINED Glazed Dish Makes Use of Fruit and Vegetable. Turn the contents of a No. 2 or 2 2 can of sliced pineapple, a few cloves and one-half cup white or brown sugar into a pan, and cook gently for about ten minutes, basting the pineapple slices occasionally. Remove slices and pour syrup over four cold boiled sweet potatoes which have been cut in halves lengthwise and laid in a shallow pan. Add one-half cut white or brown sugar, dot with four tablespoons butter, and bake for about, half an hour, basting often. Then lay pineapple slices on top. baste them with the syrup .and return to oven long enough to reheat thoroughly. SAUCE TINTED BY EGGS Coloring Will Relieve Monotony of White Dish. If you're tired of plain w’hite sauce, arid a little egg coloring to it sometimes. The flavor isn’t changed but the color is and the slightest change often adds interest to a menu. shape into bulk balls, ovals, cones or any desired shape. Roll in fine sifted bread crumbs or fine cracker crumbs, then in beaten egg and again in crumbs. Fry in deep lard at 390 degrees, until a golden brown on all sides, then drain and serve either plain or with tomato sauce. Tomato Sauce or * peppercorns I cup tomatoes or K peppercorns A hit of b*v-leaf 1 cup meat stock 4 tablespoons butter 4 tablespoons flour Salt Cook the tomatoes and seasonings for twenty minutes: then strain and add stock. Combine butter and flour and when browned, add hot liquid and serve with croquettes.

| connection with meat and called I this method of preparation “cooking in water,” or ‘simmering.” However. though we keep the word, we must change the meaning and remember that boiling meat is not boiling at all. but simmering. There should be no violent motion in the water in which meat is cooked the little bubbles under the surface should not break to the top. As it has been so aptly expressed, “the water in the kettle should smile, not laugh.'”

GARDEN SALAD lettuce Apparatus lips Sliced tomatoes Mayonnaise Cut a slice, crosswise, from a head of lettuce. Place on it a slice of tomato and on the tomato lay four or five stalks of asparagus. Serve with mayonnaise.

Roast Fowl A plump and tender hen, stuffed with a savory dressing and roasted to the right state of delicacy is considered a great treat in most homes. If you use onions in the stuffing fry them first in buatter and add butter to the bread crumbs. Some chopped celery, a pinch of thyme and salt and pepper to season will make a good stuffing. Allow' twenty-five minutes to the pound. A CAPITOL POULTRY CO. 1018 S. Meridian St. ?ji}|ji Frer Dressing—Free Delivery ||g| Drexel .'IO.TO Richest; Quality aSf Poultry gjjjljjg at lowest prii-es. We will not be under sold. ujftu Free delivery on fjj all orders 7n rents or more. raj All orders §|b| must be in my noon. HD ~ EVANS ’ U jo ]y> FOR All PURPOSES ,

THE INDIANAPOLIS TIMES

Candied Sweet Potato Balls For six portions have twelve me-dium-sized boiled sweet potatoes, one cup of honey and six marsh-

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mallows cut in halves. Let the potatoes cool, then peel them. With the thumb make a hollow m each and insert a piece of marshmallow.

Plunge into very hot fat until golden brown. Drain, arrange in a baking dish, cover with honey and place under a flame to glare.

COFFEE to Please Your Taste git ft A I or the Atr. over Pp>4J) Fr !e“ II K fcsj 1 WKBe. every Men., ■eorrsj

Crab Meat With Tomato Fr.- a few tablespoons of chopped green peppers in butter, then fry rrabmeat with the peypers. Top

AFRIT; 27,1934

with a thick slice of fried tomato and over this put a cream sauoe enriched w.th salted butter and extra cream.