Twentieth century home cook book

One large chicken boiled very soft; two or three sets of brains boiled in a muslin bag (previously soaked in salt water) tied up ; when cooked chop the chicken and brains until they are as fine as you can get them ; season well with salt, pepper, parsley chopped fine, the juice and little of the grated rind of one lemon. Add one cup of suet minced fine. I use butter, as I do not like suet, one cup three-quarters full. If too stiff add a little cream ; make into shape ; have plenty of lard boiling hot. Dip them in cracker crumbs and fry like an oyster. The softer and more creamy they are the better, just so they can be luade without falling to pieces. A sauce made with tomato sauce, with mushrooms sliced, or mushrooms and truffles, served with croquettes is nice; with sweetbreads, also. You can have them without this sauce if you like. —Mrs Bickham, New Orleans. CHICKEN CROQUETTES. One chicken boiled and chopped ; two sweetbreads. Take two teaspoons of flour, two and a half of butter. Mix these thoroughly and stir in half a pint of boiled milk — cooking it until it becomes thick. Mix this with the chicken, adding pepper and salt, a teaspoon of grated onions, small quantity of celery seeds, and nutmeg. Form your croquettes, dip them in an egg and cracker crumbs, and fry in hot lard. COQUILLES DE VOLAILLE. Boil your chicken the same as for salad. Pull the meat from the fowl, cutting in pieces the size of the end of j^our finger. Take the top of the water that the chicken was boiled in — say half a cup. In this have an onion minced fine and boiled in it; take fiour ; wet it with cold water and stir in boiling water. It must be like paste ; stir all the time to prevent [illustration: page 194] lumping or burning. Take from the fire when well cooked and add a cup of butter, a box of mushrooms sliced thin and a few truffles, one cup of cream ; season highly with cayenne pepper and salt ; when cold add a large wine glass of sherry wine ; put your chicken in the sauce and let it stand for several hours. Place in the shells ; sprinkle bread crumbs on top and brown in the oven just before serving. - Mrs. Bickham, New Orleans, CHICKEN CROQUETTES. Three-fourths of a pound of chicken cut fine, half a can of mushrooms cut fine, one teaspoonful of grated onion, one tablespoonful of butter, one tablespoonful of flour, yolks of two raw eggs and a glass of sherry. Put onion and butter over the fire and brown ; add flour, add liquor from mushrooms; then the chopped chicken and mushrooms, salt, pepper and sherry; stir the mixture over the fire until it begins to boil; take off the fire and stir in the yolks and place on a dish to cool ; shape and roll in egg and crumbs and fry in very hot lard. RICE CROQUETTES. Boil a half pound of rice until very soft, then mix two tablespoonfuls of grated cheese, one small teaspoon of raacc, and enough butter to moisten it. Mince very fine six teaspoonfuls of white meat of chicken or turkey, the soft part of six large oysters, a lew s:irigs of parsley, a grated nutmeg, and the yellow rind of a lemon ; mix well and moisten with cream. Take a portion of the prepared rice, about tlie size of an egg, flatten it and put in the center a dessertspoonful of the mixture ; close the rice round it and form in the shape of an egg ; dip in egg and roll in pounded cracker, and cook in boiling hot lard. HAM CROQUETTES. One cup of cold boiled rice, one cup of lean ham chopped very fine, mix with one egg and a little Worcester sauce, dip in egg, and roll in fine cracker crumbs and fry in boiling hot lard. POTATO CROQUETTES. Boil, and mash fine six large potatoes, one tablespoon of butter, twothirds of a cup of cream, whites of two eggs, beaten light, season with salt and pepper. Let the mixture cool a little, shape nicely, dip in egg, then in crumbs and fry in hot lard. EGG CROQUETTES.