Croquettes.
These may be made with any kind of cooked meat, fish, rice, potatoes, etc., or from a mixture of several ingredients, when mixed with a thick white sauce, as follows: 1 pint hot milk, 2 tbsps. butter or beef dripping, 6 (l.) tbsps. flour, or 4 (l.) tbsps. cornstarch, 1/2 tsp. salt, 1/2 ssp. white pepper, 1/2 tsp. celery salt, a speck of cayenne. Melt the butter or dripping in a saucepan, when hot add the dry cornstarch or flour. Stir till well mixed. Add 1/3 of the hot milk and stir as it boils and thickens, add the remainder of the hot milk gradually. The sauce should be very thick. Add the seasoning, and mix it while hot with the meat or fish. It is improved by adding a beaten egg just before the sauce is taken from the fire. When cold, shape into rolls or like a pear, roll lightly in beaten egg, then in bread crumbs, and fry in deep hot fat. Drain on coarse brown paper. If the mixture be too soft to handle easily stir in enough fine cracker or soft bread crumbs to stiffen it, but never flour.
HOT PUDDINGS.
Apple Pudding (baked).
- 1 pint flour.
- 1/4 cup butter or dripping.
- 1 cup milk.
- 1 tsp. cream of tartar.
- 3 tbsps. sugar.
- 1/2 tsp. salt.
- 1 egg.
- 1/2 tsp. soda sifted into the flour.
- 6 tart apples.
Mix the dry ingredients, beat the egg and mix it with the milk, stir this into the dry mixture. Core, pare and cut the apples into quarters (if large into eighths). Place in the bottom of a pudding dish, sprinkle over them the sugar, a little nutmeg or cinnamon may be added if desired. Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan. Bake in a moderately hot oven about 30 minutes. Serve with lemon sauce or thin custard.
Cottage Pudding.
- 1/2 pint sifted flour.
- 1/2 cup sugar.
- 1/4 tsp. salt.
- 1 egg.
- 1/2 cup milk.
- 1 tbsp. butter.
- 2 tsps. baking powder (level).