Croquettes Or Cutlets.

One solid cup (or one-half pound) of cooked meat, chopped fine. Season chicken or veal with one-half teaspoon of salt, one-half teaspoon of celery salt, one saltspoon of pepper, a speck of cayenne, a few drops of onion juice, one tablespoon of lemon juice, one tea-spoon of chopped parsley. Season lobster and other fish with salt, paprika, mustard, and lemon. Mix with a thick sauce, made with one ounce of butter, two tablespoons of corn-starch, or four of flour, and one cup of milk or stock. Spread on a plate to cool. Shape. Roll in crumbs, eggs and crumbs. Fry one minute. Drain on paper.

Apple Croquettes.

Stew apples till soft with very little water, and beat till smooth, or rub through a strainer. To each cup of this sauce cold, add two tablespoons of sugar, one-half cup of cracker or shredded wheat biscuit crumbs, one saltspoon of salt, two saltspoons of nutmeg; stand in cold place for an hour, then carefully shape like small apples, crumb, cover with egg, crumb again, fry in deep fat, and insert clove to represent blossom end of apple, and another clove at opposite end for a stem.

Nut Croquettes.

Soak one cup of stale white bread-crumbs in one-half cup of milk, mix with one cup of chopped walnuts or mixed nuts, season with salt and pepper, add the beaten yolks of two eggs. Shape, egg, and crumb.

Surprise Croquettes.

In shaping the croquette flatten out the mixture and roll up in it some other substance: a lump of stiff currant jelly in rice, a few green peas in salmon, an oyster (parboiled) in fish, creamed meat in potato, etc.

A croquette may be dipped in a fritter batter instead of in egg and crumbs, but will have a less regular surface.

Potato Croquettes

Boil the potatoes, mash thoroughly, or put through the ricer. With one pint of the mashed potato put one tablespoon of butter, one teaspoon of salt, and one beaten egg. Mix and moisten according to the dryness of the potato with about one-fourth cup of hot cream or milk. Shape as usual, roll in crumbs, beaten egg, and crumbs again, and fry in smoking hot fat.

Chestnuts may be prepared in the same way.

Farina Croquettes.

Put one-half pint of milk into a double boiler, add slowly one-fourth cup of farina, stir till it thickens, then remove from the fire, add the yolks of two eggs well beaten, one-half teaspoon of salt, a dash of pepper,one tablespoon of fine chopped parsley, and turn out to cool. When cold form into small cylindrical croquettes, dip into egg, then in bread-crumbs, and fry in hot, deep fat. Drain and garnish with parsley.