Miss Juliet Corson.
Stir together in a saucepan over the fire a tablespoon each of flour and butter. Add either water or milk, making a thick sauce. This quantity is for a pint of cold flakes of fish. Let the sauce boil up, season with salt and pepper, put in the cold fish, and scald up, then remove and stir into it the yolks of 2 or 3 eggs. Rub a deep plate with salad oil, and pour the mixture in and let get thoroughly cold. Then make up into cork-shaped rolls. Wet the hands to prevent sticking. Roll in sifted bread crumbs, dip in beaten egg, then again in bread crumbs, and fry in smoking hot fat, like doughnuts, until a delicate brown. Take out of the fat with a skimmer, and lay on a brown paper an instant to absorb the fat. A teaspoon of onion chopped fine and fried in the butter before the sauce is made imparts a nice flavor to the croquettes. A perfect croquette is semi-liquid in the center. Melted butter is not so good as oil for greasing the dish, as it will not prevent sticking. The finer the cracker dust, the more easily the croquettes are prepared, and the nicer they will fry. They should be rolled and sifted.
Mrs. Ann Wallis, Lewisburg, Ky.
Mix a quart of oysters with 1 cup of mashed potatoes. Cut the mass up fine with a knife. Add 1/2 pound rolled crackers. Season with butter, pepper, salt, and add the oyster liquor, adding milk if more moisture is needed. Make into' small rolls, dip in beaten egg, and then in powdered cracker, and fry.
Mrs. J. R. Jackson, Centerville, Mississippi.
One can of lobsters. Add to 1 pint of rolled crackers or light bread crumbs, a large onion chopped fine, 1 tablespoon butter, 4 hard-boiled eggs - chopped - 1 teaspoon black pepper, salt to taste. Make cakes like sausage meat, dip in meal and fry.
Boil 12 eggs hard. Cut the yolks and whites in dice. Mix with a white sauce and grated bread crumbs sufficient to shape with the hand, and let get cold. Season with salt and pepper, form into cakes, and roll in grated bread. Let stand an hour, and fry.
Miss Juliet Corson.
Put a tablespoon of butter in a saucepan over the fire. Fry in it a teaspoon of chopped onion and a heaping tablespoon of flour. Add a pint of milk or water slowly, to the consistency of a sauce that will cling to the spoon. Season with salt and pepper. Put in it 3/4 pound of cooked chicken and 1/4 pound of mushrooms cut in small pieces, but not chopped. Let cook a minute, then remove and stir in the yolks of 2 or 3 eggs. Pour into a well-buttered deep plate, well rubbed with oil. Pour a few drops of oil on top to keep the chicken from hardening. Let cool several hours before breading and frying.
Put a tablespoon of butter and 2 teaspoons of flour in a saucepan, cook until smooth, stirring constantly. Add a small onion minced fine, and a cup of milk. Season to taste. When cold, add a pint of chopped cooked veal. Roll into oblong shape, dip in beaten egg and then in bread crumbs, and fry. If the mixture seems to require it, add 1 or 2 eggs to bind it.
1 cup sifted flour. 1 cup sweet milk.
5 tablespoons butter.
1 salt spoon of salt; same of pepper.
Grate the corn as fine as possible, and mix with the flour, and pepper and salt. Warm the milk and melt the butter in it. Add the corn, stir hard, and let cool. Then stir the eggs beaten very light, the whites added last. Work into small oval balls, and fry in plenty of hot lard, or lard and butter mixed. Drain and serve hot.
Season cold mashed potato with pepper, salt, and nutmeg. Beat to a cream, with a tablespoon of melted butter to every cup of potato. Bind with 2 beaten eggs, and add a teaspoon minced parsley. Roll into oval balls, dip in beaten egg, then in bread crumbs, and fry. Pile in a pyramid upon a flat dish, and serve.
Take cold boiled rice; allow a small spoon of butter and a beaten egg to each cup of boiled rice. Roll into oval balls, with floured hands. Dip in beaten egg, then in sifted bread or cracker crumbs, and fry in hot lard. Good with maple syrup.
Chop stale bread very fine. Moisten with water only enough to soften it. Add a beaten egg, and a teaspoon of melted butter to each pint, a pinch of salt and pepper, and a bit of sage, if liked. Form into small rolls, and dip in very fine cracker dust, or flour, and fry.