Mrs. Wilson's Cook Book Part 43

The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes. They can be grown in the kitchen garden. A good sauce is important, and not only increases the portion, but also gives it an attractive appearance.

Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste.

Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or b.u.t.ter to the cream sauce.

The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat.

How to make the foundation:

Place in a saucepan:

One cup of milk, Seven level tablespoons of flour,

Stir to dissolve the flour and then bring to a boil. Cook slowly for five minutes and then add the flavoring and seasoning. Set aside to cool and then mould. Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.

NUT AND PEPPER CROQUETTES

Two green peppers, Two medium-sized onions,

Mince very fine and then parboil and drain. Turn on a cloth and pat dry. Place in a bowl and add

One cup of cream sauce, made as given in the method, One-half cup of finely chopped nuts, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated cheese.

Mix thoroughly and then pour on a large platter and allow to cool, then finish as directed for cheese croquettes.

LIMA BEAN CROQUETTES

Wash and soak overnight three-quarters cup of baby lima beans. In the morning parboil until tender and then drain until very dry. Now put

One green pepper, Two medium-sized onions, Four pieces of bacon,

through a food chopper. Place in a pan and cook until the onions and peppers are soft. Drain free from fat and then put the beans through the food chopper and add:

The prepared peppers and onions and bacon, One teaspoon of paprika, Two tablespoons of finely minced parsley, One teaspoon of Worcesters.h.i.+re sauce

Mix thoroughly and then mould into croquettes and dip in flour, then in beaten egg, and roll in fine bread crumbs. Fry until golden brown in hot fat.

Leftover meat may be minced fine and seasoned as follows:

Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and

One large onion, Four branches of parsley,

Place the mixture in a bowl and add

One teaspoon of salt, One teaspoon of paprika, One cup of cream sauce,

made as directed in the method, then the finely chopped meat and one teaspoon of Worcesters.h.i.+re sauce. Mix thoroughly and then set aside to mould. Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat.

Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used for this delectable method of serving an entree. Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used. Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes.

The difference between a croquette and a cutlet is just in the shape.

Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.

To prepare the egg for dipping add four tablespoons of evaporated milk and beat hard to thoroughly blend. Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette.

To prepare the crumbs dry all pieces of stale bread thoroughly. No bit is too small, a crust or even the crumbs left from cutting the bread.

Put the well-dried bread through the food chopper and then sift through the colander; either put the coa.r.s.e crumbs through the food chopper the second time or keep them for au gratin dishes.

Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.

BLACKBERRY PUDDING

Place in a mixing bowl:

One cup of flour, One and one-half cups of fine bread crumbs, One-half teaspoon of salt, One tablespoon of baking powder, One egg, One and one-half cups of water, Two cups of well-cleaned blackberries, One-quarter teaspoon of nutmeg.

Beat to mix and then pour into a pudding dish and bake forty-five minutes in a slow oven. Serve with sweet spiced blackberry sauce.

MARMALADE PUDDING

Place in a mixing bowl:

One and one-half cups of fine bread crumbs, Three-quarters cup of flour, One tablespoon of baking powder, One-half cup of finely chopped suet, Three-quarters cup of brown sugar, One teaspoon of nutmeg, Two eggs, One cup of milk.

Beat to mix and then grease and flour a mould. Put four tablespoons of marmalade in the bottom and then put in two-inch layer of batter.

Spread with the jam and then repeat with the batter. Repeat this process until the mould is three-quarters filled. Have the batter on top. Cover and boil for one hour. Then unmould and serve hot or cold with thin cream.

PEACH CRUMB PUDDING

Grease a baking dish thoroughly and then dust it well with the fine bread crumbs. Now place in a mixing bowl:

Yolk of one egg, One cup of brown sugar,

Cream and then add

Two tablespoons of shortening, Two cups of bread crumbs, Two cups of stewed peaches, One-half cup of flour, One tablespoon of baking powder, One-half teaspoon of nutmeg.

Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould.

COLONIAL CREAM

Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg.