Potato Croquettes

2 cupfuls mashed potato.

A little milk or cream.

A little melted butter.

1 egg (yolk only).

1/4 of a nutmeg, nearly (may be omitted).

A large pinch cayenne pepper.

A little salt.

A little parsley, chopped (may be omitted).

Moisten the potato with the milk, butter and egg (beaten) and add the seasoning. Beat all together. Make into long rolls. Dip first in beaten egg, then in fine crumbs or flour, and boil in deep lard.

These break so easily that it is well to put them into a wire basket, which can be plunged into the lard, and the whole of the croquettes taken out at once. Drain well, and dish at once.

Potato Pears

Made like "Potato Croquettes," only shape them like pears, and stick a clove at the small end for a stem, and put a tiny bit of parsley at the blossom end.

Rice Croquettes

1 pint cold boiled rice. 4 tablespoonfuls boiling hot milk.

1/2 tablespoonful melted butter. 1 or 2 eggs, beaten.

Soak the rice a few minutes in the milk. Mix in the butter and eggs (or the yolks or whites alone), and with floured bands form into longrolls. "Egg-and-crumb" them and boil in deep lard, in a wire basket, if you have one. It is an improvement to add a far fine cracker-crumbs. Hominy (fine) may be substituted for the rice, or may be mixed with it.

To vary them, add, after the eggs, the juice and half the grated rind of a lemon or orange.

A French Receipt For Croquettes

Cold turkey, veal, or chicken.

Vegetables and spices. Butter size of a walnut. 3 dessert spoons flour.

2 eggs (yolks only).

Boil the bones of the turkey with a few vegetables (any kinds you choose) and spices. Use only enough water to cover them, and have the sauce pan covered. While they are boiling cut (not chop) the meat very fine in small squares. Run the knife through an onion several times to give a delicate flavor to the meat; and add a little chopped ham if you like it.

Rub the butter and flour to a smooth paste. When thd goodness is extracted from the bones and vegetables, strain them boiling hot, upon the paste and stir well.

While hot, but not boiling, break into the paste the yolks of the eggs beaten well, and stir quickly. Add the meat.

Form the croquettes with the hand into pear-shapes. Then "egg and crumb" them. Do this twice. Boil in lard deep enough to cover them well. When done lay on soft paper to absorb the grease. Then stick a sprig of parsley in the small end of each, and serve.

Veal Or Chicken Croquettes

1 tablespoonful butter.

1/4 of an onion (minced very fine).

1 tablespoonful flour.

1 cup veal or chicken broth (or gravy).

1/2 pound cold veal or chicken (chopped fine). 1/4 teaspoonful salt. Pinch black or cayenne pepper. 2 eggs (reserving white of one). 1 cup powdered crumbs.

Melt the butter in a pan. When hot, add the onion, and let it fry till yellow and tender. Put in the flour, previously rubbed to a smooth paste with a little cold water. Stir a few minutes. Then add the broth or gravy, and when that is smoking hot, put in the veal, with the seasoning. Stir and toss till it begins to boil (adding more broth if needed). Remove from the fire, put it on a cold dish and beat in the eggs beaten light.

When perfectly cold, form into long, narrow rolls, not too large. Then "egg-and-crumb" them, using the reserved white of the egg. When the lard is ready, drop in the croquettes gently, a few at a time, and brown them nicely. Remove with a perforated ladle, and serve hot.