FoodNetArchive

Atlanta women's club cook book

1921

Page 25 · 11 recipe records on this page

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 tbls. flour✪ Chicken Croquettes a la Piedmont. Cream butter and flour together, add yolk, then milk. Cook all until thick. Mix with the chicken — season with salt and pepper to taste. Shape into balls — roll in flour — next in beaten egg and then in cracker crumbs. Fry in deep fat. Piedmont Driving Club. CHICKEN CROQUETTES. 1 cup ground chicken. 1/2 cup cracker or bread crumbs 1 tbls. melted butter. 2 eggs well beaten Season to taste. Mix all together, making into cakes. Fry in boiling lard. Mrs. Charles Ray. VEAL CROQUETTES. 2 cups cooked veal. Season with onion, salt and pep- 1 egg. per to taste. 1 cup white sauce✪ Veal Croquettes. Mix all together, making into balls, in cracker crumbs. Fry in hot lard. Mrs. O. R. Williams. Dip in beaten eggs — then CROQUETTES AND EGG DISHES 51 GREEN CORN CROQUETTES. 1/2 dozen ears grated corn. 1 cup flour. 1 cup milk. Pepper and salt to taste. 4 tbls. butter. 3 eggs✪ Green Corn Croquettes. Warm the milk and butter, add the corn. When cold, add eggs well beaten. Make into balls. Fry in hot lard. Mrs. O. C. Fuller. SALMON CROQUETTES. 1 large can salmon. 1 cup milk. 3 tbls. butter. 2 tbls. flour. 2 eggs. 1/2 cup bread crumbs. Salt, pepper and lemon juice to taste✪ Salmon Croquettes. Mix butter and flour together. When milk begins to boil, stii in flour, butter, salmon and seasoning. Boil up for two minutes. Then stir in eggs well beaten. When cold, shape up and fry in hot fat. Mrs. J. Ben L-Gette. BANANA CROQUETTES. 4 ripe sound bananas. 1 egg. 1/2 lemon. Pinch salt✪ Banana Croquettes. Cut bananas in four parts lengthwise. Mix beaten eggs with lemon juice and salt. Dip bananas in the mixture and then roll in cracker crumbs. Fry in deep fat — drain on brown paper and sprin- kle with powdered sugar. Mrs. Lee Hagan. NUT AND POTATO CROQUETTES. 1 cup black walnut meats. 1 cup mashed potatoes. 2 eggs. 1 cup bread crumbs✪ Nut and Potato Croquettes. Chop walnut meats coarsely, mix with the potatoes mashed and seasoned. Have bread crumbs soft and stir in with well beaten eggs; mould into croquettes. Dip each one in beaten egg, roll in fine crumbs and fry in deep hot fat. Mrs. E. O. Pritchard. BRAIN CROQUETTES. 1 set brains. 3 eggs. 1 cup cracker crumbs. Salt and pepper to taste✪ Brain Croquettes. Parboil brains twenty minutes; drain. Stir into them the cracker crumbs and the well beaten eggs. Make into cakes, roll in eggs and then in cracker crumbs. Fry in boiling lard. Garnish with parsley. Mrs. D. R. Wilder. VEAL CROQUETTES. (Original). 2 lbs. lean veal. 1 cup white sauce. 1/2 t-spoon black pepper. 1 tbls. salt. 1 t-spoon chopped parsley. V^ t-spoon celery seed. 1 egg. Bread crumbs✪ Veal Croquettes (Original). 52 ATLANTA WOMAN'S CLUB COOK BOOK Cook veal until very tender, then run through meat choppei and mix with white sauce and seasoning. Roll into any shape de- sired and dip in egg and then in browned bread crumbs. Fry in bas- ket in deep fat. Mrs. E. B. Havis, Jr. MEAT CROQUETTES. 1 cup cold meat. 1 egg. 1 cup milk. 1 bell pepper. 1/4 t-spoon salt. 2 tbls. flour. 1/8 t-spoon pepper. 2 tbls. butter✪ Meat Croquettes. Grind any kind of cold meat, cream butter, flour, salt and pep- per together, warm milk and pour on creamed mixture cook in dou- ble boiler until real stiff, add cold meat and chopped pepper, mix well and drop on platter to harden. When ready to cook dip in beaten egg roll in cracker crumbs, and fry quickly in deep fat. Drain on brown paper, and serve garnished with parsley. Mrs. Jesse M. Manry.