Twentieth century home cook book

Boll ten or twelve eggs until hard. Cut the yolks and whites in shapes. Mix with white sauce and fine bread crumbs sufficient to form with the hand. When cold, season with pepper and salt, make into cakes, roll in crumbs. Let the cakes stand one hour, and fry in hot butter and lard mixed . GREEN CORN CROQUETTES. To one quart of grated young corn add one teacup of flour; pepper and salt, one cup of sweet milk, four tablespoonfuls of butter. Warm the milk and butter, then add the corn ; when cold, add three eggs beaten very light, adding the whites last. Make into balls, and fry in very hot lard. FISH CROQUETTES. Take any kind of boiled fish, remove all the bones, chop fine, with little parsley, season with pepper and salt ; make a little batter of flour and egg, also little milk ; make into balls, roll into egg and cracker crumbs. Fry a pretty brown. Serve with a mayonnaise, or any sauce preferred. LOBSTER CROQUETTES. Chop very fine about two pounds of lobsters, one egg, salt and pepper, and two tablespoonfuls of butter ; cook the butter and flour together ; to it add a very small teacup of cream, also lobster and seasoning ; the egg should be well beaten and added while the ingredients are hot. One good half tablespoonful of flour is sufficient to mix with the cream. Set in a cool place, then shape, and dip in beaten egg, roll in cracker crumbs and fry in hot lard. Veal, beef, mutton, lamb, and turkey may be prepared the same as you would chicken croquettes. WESTPHALIA CROQUETTES. Four ounces finely chopped ham, one pound of mashed potatoes, onehalf gill of sweet cream, two ounces of butter, half teaspoon pepper. Beat the potatoes and cream together, add the other ingredients, mould into round balls, dip in beaten egg, roll in bread crumbs, and fry in lard. OYSTER CROQUETTES. One pint of raw oysters, half a pint of cooked veal, two tablespoonfuls of butter, five spoonfuls of cracker crumbs, the yolks of four eggs, two small tablespoons of onion juice . Chop the oysters and veal very fine. Soak the cracker in the oyster liquor, mix well all the ingredients and then shape. Dip in egg, and roll in cracker crumbs, fry in hot lard. The butter should be melted before mixing with the above ingredients. SALMON CROQUETTES. Chop fine two pints of salmon, one and a half teacupfuls of cream, three large tablespoons of butter, two of flour, four eggs, five gills of bread crumbs ; pepper and salt to the taste. Braid butter and flour together. When the cream begins to boil, stir in the flour, butter, salmon and seasoning. Boil up for two minutes, then stir in two eggs well beaten, take from the fire, and as soon as cold shape, and prepare the same as you would other croquettes. CHICKEN QUENELLES. Take one chicken, weighing at least three pounds, six tablespoonfuls of butter, a tablespoonful of chopped salt pork, four eggs, one gill of white stock, two gills of fresh milk, one small cupful of stale bread crumbs, about one teaspoonful of lemon juice, and the same of onion juice, salt and pepper. Cut the chicken from the bones ; first remove the skin ; pound the meat very fine. Mix pork with chicken and rub through a sieve. The bread and milk should be put on the fire and cooked together, stirring it all the time, being careful to have it smooth. Mix the chicken with the cooked bread and milk, adding the seasoning and the stock ; if the stock is not convenient the same amount of cream may be substituted. Add yolks of eggs, and lastly the whites beaten very light. Rub the sides of your pan well with butter, also the bottom. Have ready two tablespoons and a pan of boiling water. Dip one spoon in the water and then heap it full with the force-meat ; dip the other spoon in hot water and turn the contents of the first into it. This process gives the