Food cooked in fat tested in this way should never soak fat if one is careful to put a small enough quantity of food in at a time—not enough to cool the fat.
How to make Croquettes
For meat croquettes, cold cooked meat should be freed from skin and gristle, and cut quite fine, then mixed with a thick sauce to as soft a consistency as it is possible to handle. Chill before shaping. For vegetable croquettes the vegetables should be boiled, then mashed and seasoned. Chill before shaping.
To Shape.—Allow one rounding tablespoon of croquette mixture for each croquette, roll into a round ball, roll ball in crumbs, then shape either like a cylinder or pyramid; when all are perfect and uniform, dip in egg, then in crumbs.
How to prepare Sweetbreads
Soak in cold water from the time they come from the market until used. Drain, cover with two cups cold water, add four cloves, one and a half teaspoons salt, two tablespoons vinegar or lemon juice, and a slice of onion; simmer for one half hour, drain, cover with cold water, remove tubes and membranes. Broil whole; or if for larding, dip in egg, wrap in cheese cloth, and press under weight over night.
How to care for the Refrigerator
Select a large refrigerator, of simple construction and of hardwood,—the lining of zinc or marble and the shelves of slate or hardwood.
To keep the refrigerator clean, remove instantly any food spilled in any of the compartments. Wash the ice compartment and food chambers at least once a week with hot soapsuds, and for economy’s sake do this when the ice is low. Pour boiling water down the waste pipe. Sal soda dissolved in the water tends to keep every part sweet and clean.