The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, 1 teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked. All ready croquettes may be kept in a cold place for a day or two before baking when necessary. =★ Trumese Croquettes No. 2= Chop or grind trumese to make ¾-1 qt. Add 1½-2 teaspns. salt, 2 tablespns. each chopped parsley and grated onion. Fine cut celery may be used instead of onion. _Sauce_--Rub to a smooth paste 5½ tablespns. of flour and 2-3 of butter or oil. Pour 1 pt. of boiling milk over slowly, stirring. Boil well, add trumese, mix, cool. When cold, form into croquettes, dip in egg, roll in crumbs, bake. =★ Brother Barnett’s Savory Trumese and Rice Croquettes= Use recipe for Trumese and Rice Timbale, p. 170. Flavor with sage or winter savory, shape into croquettes, bake. Serve with sauce 4, 9, 12, 44 or 54. You will be surprised to see how nice these are. Cooked hominy grits or chopped boiled macaroni may be used in place of rice. =Russian Croquettes= Cover small rolls of Elsa’s roll, p. 171, or of filling for cannelon of trumese, p. 171, with pastry crust. Bake. Serve