Pastry 75

To Egg and Crumb—Use fine bread or cracker crumbs, or cornmeal.
Beat eggs slightly in a plate, add 2 tablespoons water or milk, and 4 tea-
spoon salt. Dip croquette in crumbs, then in egg, and again in crumbs.

ee that all the surface is covered. :

Proportions for Croquettes:

To 2 cups of the solid material such as fish, meat, chicken, vegetables,

cereal, add 1 cup thick white sauce made of 3 tablespoons fat, 3 tablespoons

| flour, and 1 cup milk, stock or gravy, and seasonings. The mixture must

| be = sr enough to hold its shape. Cool, shape, egg and crumb, and fry
| in deep fat.

! Potato Croquettes—1 cup cold riced potato, } cup milk, 4 cup flour, 1
egg, beaten separately, seasonings.

Mix, adding stiff egg white last. These do not require egg and crumb,
but may be dropped from a spoon into the hot fat.

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“O° PASTRY
| GENERAL RULES:

1. Use good materials:

(a) Flour—Pastry flour should be used, if
not, substitute in each cup, 2 table-
spoons cornstarch for 2 tablespoons
flour. Sift before measuring.

(b) Shortening— This must be fresh.
All lard or Crisco may be used or
part butter. All butter makes a
tough crust.

(c) Water should be ice cold. Use as little as possible.
| (d) Baking Powder—Use } teaspoon Blue Ribbon baking powder
to each cup of flour.

2. Have everything as cold as possible.

3. Handle erp Baye lightly. Roll on only one side, and away from the
—_ in plain pastry. In puff pastry keep dough in rectangular
shape.

4. Puff pastry is better kept over night — chill well before baking.

5. In baking, have the oven hot with strong underheat first, then brown on
top. Pies should bake, as a rule, in } to } hour. They should slip on
the tin when done. Crust alone should brown in about 3} hour.

A pastry shell requires a very hot oven, about 500° F.

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