To Clarify Fat

Melt fat, add one pared and sliced raw potato, a pinch of soda, and a tablespoon of water; heat slowly, and cook until fat stops bubbling; strain through double cheesecloth.

To Try Out Fat

Cut any surplus fat into pieces, put into double boiler, cover, cook slowly until fat is extracted, and strain through double cheesecloth.

Crumbs For Fried Food

Dry left-over bits of bread in a slow oven, put through food chopper, using finest cutter, and sift through a coarse sieve. Keep in covered jars.

Egg For Dipping Fried Food

Break egg into a soup plate or similar shallow dish, beat enough to mix yolk and white, and add one-fourth cup of cold water or one-third cup of milk. Coat food thoroughly to prevent soaking fat.

Cheese Balls

1 1/2 cups cheese cut fine 1 tablespoon flour 1/4 teaspoon salt

1/4 teaspoon mustard

1/4 teaspoon paprika

Whites of 2 eggs beaten stiff

Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat until brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory.

1 See Temperatures for Frying (page 242).

Cheese Croquettes

3 tablespoons shortening 1/3 cup bread flour 1 cup hot milk 1/4 teaspoon salt

1/4 teaspoon paprika 1/4 teaspoon mustard Few grains cayenne 1 cup cheese cut fine

Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.

Fish Croquettes

2 cups cold flaked fish 1 tablespoon lemon juice

Few drops onion juice Salt and cayenne

1 cup Croquette Sauce (see No. 192)

Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute.

Meat Croquettes

To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used.

Potato And Bean Croquettes

2 cups cold baked beans 1 cup mashed potato 1/4 teaspoon paprika

1 tablespoon Worcestershire or

Brand's A 1 sauce Salt if needed

Press beans through a sieve, add potato and seasonings, mix well, and shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs again, and fry in hot deep fat. Drain on soft paper, and serve with Tomato Sauce (see No. 203).

Rice Croquettes

1 egg slightly beaten

1/4 teaspoon salt

1/4 teaspoon onion juice

1 tablespoon tomato ketchup

1 teaspoon Worcestershire sauce

2 tablespoons cold water 2 cups cooked rice

Mix in order given; shape into small pyramids, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat.

Rice And Raisin Croquettes

1/2 cup rice

1 cup boiling water

1 teaspoon salt

1 cup hot milk

1 tablespoon butter

2 tablespoons sultana raisins

Wash rice, stir into boiling salted water, and boil five minutes, add milk, butter, and raisins, and cook over hot water about twenty-five minutes, or until rice is tender. Shape into small pyramids, dip in egg and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see No. 608) or Lemon Sauce (see No. 613).

Salmon And Potato Croquettes

Rinse a can of salmon with boiling water, and separate into flakes; mix with two cups of hot, well-seasoned mashed potatoes, and a tablespoon of finely chopped mixed pickles. Shape into small croquettes, dip in crumbs, egg, and then in crumbs again, and fry in hot deep fat one minute.