Digestive Tract

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to prepare the veal croquette, while your partner prepares the potato croquette.

See Recipe on Front Page.

Roll a piece of dry bread to make crumbs.

Measure the chopped meat into your bowl (see FIGURE 1), add the salt, sauce which the housekeeper has prepared, and yolk of egg.

Mix thoroughly with a fork. (See FIGURE 2.)

Shape into a ball.

•Roll on a board into a cylinder or pyramid shape. Roll in crumbs on a plate. See FIGURE 3.

Dip into the diluted egg on a plate. See that the entire surface is covered with egg.

Roll in crumbs again.

With your wire whisk beater dip it into the hot fat, which should be hot enough to lightly brown an inch cube of bread in 40 seconds.

Take out beater. Leave croquette in fat until light brown. Take it out of the fat with the beater and drain off the fat by putting it in a pan covered with paper.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Testing Temperature of Fat with a Cube of Bread.

NOTE BOOK WORK. POTATO CROQUETTES.

2 Cups Riced Potatoes. 1/4 Teaspoon Celery Salt. 8 Drops Onion Juice.

1 Teaspoon Chopped Parsley. 1/8 Teaspoon Pepper.

2 Tablespoons Butter. 3/4 Teaspoon Salt.

1 Egg Yolk.

Mix ingredients in order given. Shape, dip in crumbs, eggs and crumbs again. Fry in hot fat.

Rice Croquettes

2 Cups Steamed Rice. 1 Well Beaten Egg or 2 Yolks. 1 1/2 Tablespoon Butter. 1/2 Teaspoon Salt. 1/8 Teaspoon Pepper. Few Grains Paprika.

Mix ingredients. Follow directions. Sweet Rice Croquettes may be made by omitting the pepper, paprika and parsley, adding 2 tablespoons sugar and the grated rind of 1/2 lemon.

Cost of preparing Home Recipe of Veal or Potato Croquettes:

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the potato croquette, while your partner prepares the veal croquette.

See Recipe on Front Page.

Rice the cooked potatoes (see FIGURE 1). Measure 1/2 cup into your bowl.

Add the celery salt, 1/8 teaspoon chopped parsley, the 1/2 teaspoon melted butter and 1/8 yolk.

Mix thoroughly with a fork (see FIGURE 2).

Shape into any desired shape.

Roll in crumbs, beaten egg and crumbs again.

Place on your wire whisk beater, drop gently into smoking hot fat which has been tested according to directions on odd numbers' page.

Fry until a golden brown.

Drain on soft paper.

Serve your partner and self.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

Home Recipes

Frying - Croquettes

Left-overs of cooked meat, fish, vegetables, or macaroni may be used in croquettes.

The usual mixture consists of 2 parts meat, etc., to 1 part of well seasoned thick sauce, which holds it together.

General Directions

Cool the mixture. Use 2 tablespoons of mixture to each croquette. Form into balls, cylinders, or to imitate pears, apples, etc., using cloves for stems and for eyes if shaped into birds.

Put a heap of fine crumbs on a board or large plate. (Use for crumbing dried bread crumbs which have been rolled and sifted, or stale bread crumbs forced through a colander.) Break an egg, add 2 tablespoons water, beat slightly; roll the shaped croquette mixture in the crumbs, dip in egg and then in crumbs again. Fry in smoking hot fat until a light brown and drain on soft paper.

Place a napkin on a hot platter and arrange the croquettes on it. Garnish with parsley, etc. A sauce may be served with croquettes.

Veal Croquettes With Green Peas

Veal Croquettes

Working Directions:

2 Cups Chopped Veal (cooked). 1/2 Teaspoon Salt.

Few Grains Cayenne.

1/8 Teaspoon Pepper.

Few Drops Onion Juice. 1 Cud Thick Sauce.

Yolk 1 Egg.

Mix ingredients in order given. Cool, shape, dip in crumbs, eggs, and crumbs again. Fry in deep fat. Chicken croquettes may be made in the same way, substituting chicken for veal.

Thick Sauce:

2 1/3 Tablespoons Butter. 1/2 Teaspoon Salt. 1 Cup Liquid (stock or milk).

1/3 Cup Flour.

Few Grains Pepper.

(In making Thick White Sauce, use either white stock or milk.)

Heat the liquid. Mix flour with an equal quantity of cold water until smooth. Thin out with more cold water, add to the hot liquid, stirring all the time until thickened. Boil 5 minutes.

Questions

1. What kinds of food materials would you use for croquettes?

2. Why is this an economical way of using food materials?

3. Name combinations that may be used for croquettes.

4. In what different forms may croquettes be shaped?

5. Where is fat digested?

6. By what juices is fat acted upon?

7. Why is fried food difficult to digest?

8. Why are potato croquettes preferable to potatoes warmed over in fat?

9. Why is a well-cooked cornstarch pudding a better dessert than pie?

10. How do you test fat for frying?

11. What is the test for cooked mixtures?

12. What is the test for uncooked mixtures?

13. How is fat tried out?

14. How is fat clarified?

15. What is the difference between frying and sauteing?

Suggestions For Home Application

A great many different things furnish suitable food substance for man, but the stomach is not able to handle these substances unless they are properly prepared. Before food can be digested and fitted for assimilation it must be reduced to a liquid; in order that the digestive organs may properly accomplish this wonderful task they should receive this food finely cut to pieces. This is the function of the teeth. Their extreme importance can be appreciated only when we realize that our health in a large measure depends upon proper mastication of our food.

The teeth include 2 incisors, 1 canine, 2 bicuspids and 3 molars, or grinders, on each side of each jaw.

Teeth decay easily if not taken care of and therefore should receive the best of care. Bacteria enter the mouth, and while they do not affect sound teeth they will attack soft food left between the teeth after eating, turning it sour. The sourness is due to acid, which dissolves the lime in the enamel of the teeth, producing soft spots and cavities. Acids do not act on the hard enamel easily unless it is cracked or broken. Two things should be remembered: Not to crack the enamel with hard substances; not to allow food to lodge between the teeth, but to cleanse them thoroughly after each meal.

Carbohydrates will sour or be turned to acid by bacteria more readily than other foods.

Teeth should be examined by a reliable dentist twice a year.