Royal Croquettes

Royal croquettes are made by using half chicken and half sweetbreads.

Potato Croquettes

Six medium-sized potatoes, One tablespoonful of butter, Salt and pepper to taste, Two-thirds of a cupful of milk,

Whites of two eggs, One tablespoonful of minced parsley.

Pare, boil and mash potatoes; add the butter, milk and seasonings; let cool slightly, then shape; roll in crumbs, egg and crumbs, and fry.

Rice Croquettes

One and one-half cupfuls of boiled rice, Three-fourths of a cupful of milk,

Half a teaspoonful of salt, Two eggs,

One tablespoonful of sugar, One tablespoonful of butter.

Cover the rice with the milk; add the sugar, butter and salt; let boil three minutes; add the eggs, well beaten, and cook one minute; then take off and cool; when cold, shape, roll in crumbs, egg and crumbs; fry, and serve very hot.

Other Croquettes

Mutton, veal, lamb, beef or any kind of cooked meat or fish may be substituted in place of chicken, and prepared in the same way; or, take one cupful of finely chopped meat and add to it one-half cupful of stale bread crumbs; moisten with one-third cupful of cream and the white of one egg; season with pepper, salt and a little onion juice; drop by spoonful into hot fat; fry until nicely browned.

Fritter Batter

One cupful of flour, Two tablespoonfuls of sugar, One teaspoonful of baking powder,

One saltspoonful of salt,

One egg,

One-third of a cupful of milk.

Mix the flour, sugar, salt and baking powder together; add the egg, beaten light, and the milk; beat until light and smooth; drop by spoonful into very hot fat; sprinkle with sugar, and serve with maple syrup or lemon sauce.

Apple Fritters

Pare and core two large tart apples; cut into slices about one-third of an inch in thickness; drop into the fritter batter and fry about five or six minutes in very hot deep fat; serve hot with lemon sauce.

Fruit Fritters

Bananas, oranges, pineapple, peaches, etc., are used for fritters; cut into small pieces or slices and add to the fritter batter; fry in deep fat heated very hot.

Chicken Fritters

Cut cold boiled or roast chicken into small pieces; season with salt, pepper and a tablespoonful of lemon juice for each pint of chicken; make a batter as for "Batter Fritters," omitting the sugar; stir the chicken into the batter; drop by spoonful into very hot fat; drain and serve immediately; any tender meat may be substituted for chicken.

Oyster Fritters

Prepare the fritter batter, omitting the sugar; for large oysters drain and dip into the batter, and fry in very hot fat; if the oysters are small drain and add one cupful of oysters to one cupful of batter; drop by spoonfuls in hot fat and fry until nicely browned; drain on cheese cloth or soft paper, and serve hot.

Fried Mush

Cut cold mush into slices three quarters of an inch in thickness; roll in cornmeal and flour (equal parts); dip in beaten egg, to which one tablespoonful of cold water has been added; roll in cornmeal and flour and fry in hot fat; drain on cheese cloth, and serve hot.

Crullers

One-fourth of a cupful of butter, One cupful of sugar, Two cupfuls of flour, One-half teaspoonful of nutmeg. Two eggs,

Two teaspoonfuls of baking powder, One cupful of milk, Three drops of almond extract.

Cream the butter; add the sugar and egg yolks and cream together; add the flour and milk alternately; sift the baking powder in with the flour; beat the whites of the eggs stiff and add before the last cup of flour; also the flavorings; roll very thin; cut into shape; fry in deep fat heated very hot; cook until nicely browned; roll in powdered sugar and cinnamon.

Doughnuts

Three eggs, Three cupfuls of sugar, One teaspoonful of nutmeg, Three cupfuls of milk, One large tablespoonful of butter,

Two level teaspoonfuls of salt, One teaspoonful of ginger, Six teaspoonfuls of baking powder, Flour enough to make a stiff batter or very soft dough.

Beat the eggs until creamy; add the sugar and beat together; add the butter, melted, and the salt, ginger and nutmeg; beat well; sift the baking powder with three cups of flour; add the milk and flour alternately and beat well together; then add enough more flour to make a very stiff batter; beat thoroughly, but do not knead; sprinkle the board well with flour; roll into a sheet about one-half inch in thickness; cut into shape and fry in very hot fat; cut all the doughnuts before frying, as the frying will require your full attention.