This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Add the 2 tablespoonfuls of minced green pepper (optional) and the sauce to the salmon, then the seasonings. Cool and shape, egg and crumb, and cook according to the general directions. Serve with peas, white sauce, or egg sauce.
1 teaspoonful parsley
3/4 teaspoonful salt
Few grains cayenne
Few grains nutmeg
1 tablespoonful lemon juice
Steam the oysters, chill, cut in small pieces and mix with the veal, minced. Make a sauce of the butter, flour, cream and seasonings. Add the oyster mixture, chill and form into chop shapes, egg, crumb and cook according to the general directions.
2 1/2 cupfuls cold flaked halibut
3 tablesooonfuls butter
6 tablespoonfuls flour
1 1/4 cupfuls hot milk
1 teaspoonful onion juice
1/2 teaspoonful lemon juice
1 teaspoonful salt
Few grains pepper
Few grains mace
1 teaspoonful minced parsley
Make a sauce by melting the butter, and stirring in the flour and hot milk. Add the seasonings, and the remaining ingredients. Combine with the fish, cool, shape into cutlets, egg, crumb and fry according to the general directions for croquettes.
2 cupfuls chopped, cooked cold veal 1 teaspoonful salt 1/8 teaspoonful pepper Few grains cayenne
1/4 teaspoonful onion juice 1 egg yolk
3/4 cupful White Sauce No. 3 made with stock
Mix the ingredients in the order given. Cool, form into the desired shape, egg and cook according to the general directions.
1 1/2 cupfuls chopped cooked chicken 1/2 cupful White Sauce No. 3 1 egg yolk
1 teaspoonful lemon juice
Combine the chicken and sauce and season to taste; stir in the egg yolk and let chill. Form into cutlet shapes, egg, crumb and fry according to the general directions.
1/2 cupful uncoated or brown rice 1 cupful boiling water 1 cupful scalded milk
1/2 teaspoonful salt
2 egg yolks
1 tablespoonful butter
Wash the rice, add to the water with the salt, cover and steam until the rice has absorbed the water. Then add the milk, cover and steam until the rice is soft. Remove from the heat, add the egg yolks and butter, and cool. Shape into balls, egg, crumb, and fry according to general directions. Or, form into nest-shape, fry and put a cube of jelly in each croquette, arrange on a folded napkin and garnish with parsley.
3/4 cupful uncoated rice 2 1/2 cupfuls milk 1/2 teaspoonful salt 2 egg yolks
3 tablespoonfuls butter 1/4 cupful sugar 1/4 cupful figs cut in small pieces
Cook the rice in milk in a double boiler until tender and dry - about an hour. Stir in the butter, sugar and figs with a fork, add the egg yolk, beaten, and cool. Then form into balls, egg and crumb, and fry according to the general directions. Serve with fresh sliced peaches or peach sauce.
1/2 cupful uncoated rice 1/2 cupful boiling water 1/2 cupful dried peach pulp and
3/4 cupful liquid in which it was cooked 1/2 teaspoonful salt Grating lemon rind
Add the rice to the water with the salt, cover and steam until the water has been absorbed; then add the fruit, fruit juice and lemon rind; stir lightly with a fork, cover and steam until the rice is done. Cool, form into croquettes, egg, crumb and fry according to the general directions.
1 orange or lemon Powdered sugar
Cut the bananas in halves crosswise, making the ends square. Place in an earthen bowl and squeeze the juice of half an orange or a lemon over them. Sprinkle with powdered sugar, cover and let stand thirty minutes. Drain, egg, crumb and fry according to general directions. Serve with hot lemon or cold orange sauce.