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Farina Croquettes

Farina Croquettes

When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of two eggs.

Let it then get cold, and at luncheon-time make it into round balls; dip each one first into the beaten yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread-crumbs; have ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and sink into the fat till they are brown.

Serve in a pyramid, on a napkin, and pass scraped maple sugar with them.

Margaret's mother used to have no cereal at breakfast sometimes, and have these croquettes as a last course instead, and every one liked them very much.



Definition of:

Made from Cereal grains, farina is a bland tasting flour or meal that, when cooked in boiling water, makes a hot breakfast cereal. It's very easily digested and rich in protein. It is sometimes called cream of wheat

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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Corn-meal Mush
Fried Corn-meal Mush
Boiled Rice
Fried Rice
Farina Croquettes
Rice Croquettes