Oyster Croquettes

Half a pint of raw oysters, half a pint of cooked veal, one heaping table-spoonful of butter, three table-spoonfuls of cracker crumbs, the yolks of two eggs, one table-spoonful of onion juice. Chop the oysters and veal very fine. Soak the crackers in oyster liquor, and then mix all the ingredients, and shape. Dip in egg and roll in cracker crumbs, and fry as usual. The butter should be softened before the mixing.

Lobster Croquettes

Chop fine the meat of a two-pound lobster; take also two table-spoonfuls of butter, enough water or cream to make very moist, one egg, salt and pepper to taste, and half a table-spoonful of flour. Cook butter and flour together till they bubble. Add the cream or water (about a scant half cupful), then the lobster and seasoning, and, when hot, the egg well beaten. Set away to cool. Shape, dip in egg and cracker crumbs, and fry as usual.

Salmon Croquettes

One pound of cooked salmon (about a pint and a half when chopped), one cupful of cream, two table-spoonfuls of butter, one of flour, three eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the flour and butter together. Let the cream come to a boil, and stir in the flour, butter, salmon and seasoning. Boil for one minute. Stir into it one well-beaten egg, and remove from the fire. When cold, shape, and proceed as for other croquettes.

Shad Roe Croquettes

One pint of cream, four table-spoonfuls of corn-starch, four shad roe, four table-spoonfuls of butter, one teaspoon-ful of salt, the juice of two lemons, a slight grating of nutmeg and a speck of cayenne. Boil the roe fifteen minutes in salted water; then drain and mash. Put the cream on to boil. Mix the butter and corn-starch together, and stir into the boiling cream. Add the seasoning and roe. Boil up once, and set away to cool. Shape and fry as directed. [Miss Lizzie Devereux.

Rice And Meat Croquettes

One cupful of boiled rice, one cupful of finely-chopped cooked meat - any kind; one teaspoonful of salt, a little pepper, two table-spoonfuls of butter, half a cupful of milk, one egg. Put the milk on to boil, and add the meat, rice and seasoning. When this boils, add the egg, well beaten; stir one minute. After cooling, shape, dip in egg and crumbs, and fry as before directed.

Rice Croquettes

One large cupful of cooked rice, half a cupful of milk, one egg, one table-spoonful of sugar, one of butter, half a tea-spoonful of salt, a slight grating of nutmeg. Put milk on to boil, and add rice and seasoning. When it boils up, add the egg, well beaten. Stir one minute; then take off and cool. When cold, shape, and roll in egg and crumbs, as directed. Serve very hot. Any flavoring can be substituted for the nutmeg.

Potato Croquettes

Pare, boil and mash six good-sized potatoes. Add one table-spoonful of butter, two-thirds of a cupful of hot cream or milk, the whites of two eggs, well beaten, and salt and pepper to taste. If you wish, use also a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the mixture cool slightly, then shape, roll in egg and crumbs, and fry.

Chicken Croquettes

One solid pint of finely-chopped cooked chicken, one table-spoonful of salt, half a teaspoonful of pepper, one cupful of cream or chicken stock, one table-spoonful of flour, four eggs, one teaspoonful of onion juice, one table-spoonful of lemon juice, one pint of crumbs, three table-spoonfuls of butter. Put the cream or stock on to boil. Mix the flour and butter together, and stir into the boiling cream; then add the chicken and seasoning. Boil for two minutes, and add two of the eggs, well beaten. Take from the fire immediately, and set away to cool. When cold, shape and fry.

Many people think a teaspoonful of chopped parsley an improvement.

Other Croquettes

Veal, mutton, lamb, beef and turkey can be prepared in the same manner as chicken. Very dry, tough meat is not suitable for croquettes. Tender roasted pieces give the finest flavor.