The Henderson cook book

How to Shape Croquettes — If the mixture is thick enough to be handled it may be rolled into any desired shape. How to Egg and Crumb Croquettes — Slightly beat an egg and add 1 tablespoon of water. Dip the croquette in this mixture and then roll it in very fine cracker or stale bread crumbs. The process may be repeated twice, which insures the croquette against soaking fat. Rules for Testing Fat for Frying — Drop into the hot fat a cube of bread from the inside of the loaf, and if in forty seconds it is a golden brown, the fat is then of the right temperature for frying any mixture which has been previously cooked. For uncooked foods use the same test, allowing one minute for the bread to brown. FISH ROE CROQUETTES. 1 can roe, 1 quart Irish potatoes, mashed, 2 hands of cracker dust, 1 pinch cayenne pepper, black pepper and salt to taste, 1 whole egg and the yolks of 2, butter size of a hen egg. Take roe and mix the mashed potatoes with them ; then add pepper, salt, butter and yolks of 2 and 1 whole egg. Make in cakes, roll in cracker dust, then in the whites of 2 eggs, then again in cracker crumbs and cook in very hot pan with plenty of grease. Also recipe for salmon croquettes. Use in the place of fish roe. — Mrs. C. A. Lewis. CHICKEN CROQUETTES. Boil 1 large hen till tender. Cool and pick meat up ; grind in meat chopper. Put l^/j pints of sweet milk on to boil ; add 2 large spoons of butter, dash of nutmeg, little onion. Take crumbs from inside of day-old bread and stir into milk until thick as jelly. Take from fire and mix with chicken. Season with pepper and salt and set aside to cool. When cold mould into croquettes, roll in crumbs and fry in boiling lard. Roll over, do not turn flat. — Mrs. C. M. Cooper. POTATO CROQUETTES. Mix together 1 pint hot mashed potato, 1 teaspoon salt, 1-3 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks of 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cold shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat. SALMON CROQUETTES. To the meat of 1 can of salmon, freed from bones and picked up, add 2 medium-size Irish potatoes, boiled and mashed, seasoned with pepper, salt, 1 large spoon of butter. Mould and dip in 2 well-beaten eggs ; roll in crumbs ; fry in boiling lard. lay on brown paper when well done to absorb grease, before serving. — Mrs. C. M. Cooper. RICE CROQUETTES. Unless rice has been boiled in milk it is better to use any "left over" for other purposes than croquettes, as it is impossible to avoid a certain flat flavor when the rice has not been freshly boiled. If rice croquettes are made according to the following recipe they will equal those sent to the table by the most skilled chef: Put over the fire in a double boiler a pint of milk and ^2 a CUP °f picked-over and washed rice. Cook until thick, add the yolks of 2 eggs, % a teaspoon of salt and 2 tablespoons of sugar. Remove from the fire, then beat until smooth, adding i/o a teaspoon of vanilla, or the grated yellow rind of half a lemon. A bay leaf boiled in the rice and milk and removed as soon as a slight flavor is given adds to the daintiness of seasoning.