Beef And Rice Croquettes

Ingredients:

1 c. chopped beef 1/3 c. rice (cooked) 1/2 tsp. salt

1/4 tsp. pepper cayenne tomato sauce

Method:

Mix beef and rice, add salt, pepper, and cayenne. Cool. Proceed as for Rice Croquettes. Serve with tomato sauce.

Veal Or Lamb Croquettes

Ingredients:

2 c. chopped cold cooked veal 1/2 tsp. salt 1/8 tsp. pepper cayenne few drops onion juice yolk 1 egg

1 c. thick white sauce or stock

Method:

Mix ingredients in order given. Cool. Proceed as for Rice Croquettes.

Score Card

Croquettes

References Eggs

Atwater and Bryant. Composition of American Food Materials. United States Department of Agriculture, Office of Experiment Stations, Bulletin 28.

Barrows. Eggs: Facts and Fancies Compiled about Them.

Demonstrations. Eggs and Milk. Iowa State College of Agriculture, Extension Department, Short Course Class Notes, No. 4.

Langworthy. Eggs and their Uses as Food. United States Department of Agriculture, Farmers' Bulletin 128.

Leach. Food Inspection and Analysis.

Maurer. Bacteriological Studies on Eggs. Kansas State Agricultural College Experiment Station, Bulletin 180 (1911).

Remington. A Study of Commercial Eggs. United States Department of Agriculture, Bulletin 51 (1914).

Sherman. Food Products.

Thompson. Studies in Egg Marketing. University of Minnesota, Agricultural Experiment Station, Bulletin 132 (1913).

Tibbles. Foods: Their Origin, Composition and Manufacture.

Wiley. Foods and their Adulteration.

Cooking In Fats

Blunt and Feeney. The Smoking Temperatures of Edible Fats. Journal of Home Economics, vol. VII, page 535 (December, 1915)-