Mrs. Lincoln's Boston cook book

Lobster Cutlets. — Prepare the lobster as for croquettes, and spread it half an inch thick on a platter. Cut into the shape of cutlets. Roll in crumbs^ egg, and crumbs again. Fry in smoking hot fat. Drain, and serve with a claw to represent the bone. Salmon, or any fish croquettes or cutlets are made in the same way. Clam Croquettes. — Steam the clams. Remove the shells, thin skin, black end, and the dark substance from the soft part. Cut the "leather straps," with the scissors, into small bits. Mix these and the soft part with a thick cream sauce, season with salt and pepper, and shape into rolls. Roll in fine bread crumbs, dip in beaten egg, then roll in crumbs again. Fry in smoking hot lard. Potato Croquettes. — One pint of hot mashed potatoes, one tablespoonful of butter, half a saltspoonful of white pepper, a speck of cayenne, half a teaspoonful of salt, half a teaspoonful of celery salt, a few drops of onion juice, and the yolk of one egg. Mix all but the egg, and beat until very light. When slightly cool, add the 3'olk of the egg, and mix well. Rub through a sieve and add one teaspoonful of chopped parsley. Shape into smooth round balls, then into rolls. Roll in fine bread crumbs, then dip in beaten egg, then roll in crumbs again. Fr}" in smoking hot lard one minute. Drain and serve in the form of a pyramid. Oyster Plant Croquettes. — Scrape, boil, mash, and season The Boston Cooh Booh the oyster plant. Shape into rolls. Roll in crumbs^ dip in egg^ and again in crumbs^ and fty as usual. Prepare parsnips in the same way. Turkish Croquettes, — Stew half a can of tomatoes fifteen minutes with one slice each of onion^ carroty and turnip, one teaspoonful of herbs, one sprig of parsley, two cloves, two peppercorns, one teaspoonful of salt, and one saltspoonful of pep- 'per. Rub through a strainer. Take one cup of the strained tomatoes, one cup of brown soup stock, season highly, and when boiling add one scant cup of uncooked rice. Cook till the liquor is absorbed. Add a quarter of a cup of butter, and steam it, or cook on the back of the stove until the rice is soft. Add one beaten egg and a little cream sauce, or thick tomato sauce, using enough to make it quite moist. When cool, shape into rolls. Roll in fine bread crumbs, then in egg, then in crumbs again, and fry in smoking hot fat. Sometimes it is better to parboil the rice for five minutes, as it is more difficult to soften it in stock than in clear water. Sweet Rice Croquettes, — Steam one scant cup of wellwashed rice in one pint of boiling water, or milk and water, thirt}" minutes, or till very soft. Add, while hot, one teaspoonful of butter, two tablespoonfuls of sugar, and the wellbeaten yolk of one egg, and a little hot milk, if it need more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the centre of each, and put in two boiled raisins or candied cherries, or half a teaspoonful of jelly or marmalade. Close the rice over the centre, roll in crumbs, dip in egg, roll in crumhs again, and fry.