The household cook book

FISH CROQUETTES — Remnants of any cold fish, egg, bread crumbs, cayenne, salt, and fat for frying are needed for these. Flake the fish finely, season to taste, add an equal quantity of bread crumbs; make a stiff paste with beaten egg; form into round balls about an inch thick and 3 or 4 inches long, and fry them a golden brown in smoking hot fat. HOMINY CROQUETTES.— Soak 1 cup hominy in water all night, and the next morning boil it till tender in 1 quart milk; let it cool, add 1 tablespoon butter, 1 egg, and season to taste with salt and cayenne. When cool, shape it in balls, egg and bread-crumb each, and fry in hot fat. Serve with tomato or onion sauce. LOBSTER CROQUETTES.— Use the fresh or canned lobster; strain off all the liquor and chop fine. Take 2 slices of bread, soak in water, remove the crust, squeeze dry, and mix with the lobster; season with salt, pepper, the juice of a lemon, and mix to a paste with a well beaten egg. Form into cakes, dip in beaten egg, then in sifted cracker crumbs, and fry in smoking hot fat. MEAT CROQUETTES.— Use 1 quart of meat, either chicken, veal or lamb, chopped but not too fine. To this quantity allow 1 cup stock or gravy, 1 cup rich milk or cream, 2 large tablespoons of butter, 2 large tablespoons of flour, 1 teaspoon of salt, 1 teaspoon onion juice, cayenne and white pepper to taste, mace and any sweet herbs liked for seasoning meat, and 1 large cup boiled rice. Melt the butter in a sauce-pan, add flour, stir, then add stock or gravy, then the milk; when thick so that it can be raised from the pan with a spoon, add meat, rice and seasoning; stir till thoroughly mixed. Remove from fire, pour into a large flat dish and leave till perfectly cold, then form with the hand into cone or pear shapes, roll in bread crumbs, then in egg, then in crumbs again, and fry in smoking hot lard. Turn with a long handled skimmer and when brown lift out and place on brown paper to absorb the surplus fat. Set in a moderate oven for 5 minutes and serve. OYSTER CROQUETTES — Take the oysters, beard them and cnop fine, and mix into a firm paste with bread crumbs, moistened with the yolk of an egg, seasoned with parsley, sweet marjoram, pepper and salt. Cut into finger-shaped pieces, and fry a delicate color. Strain and serve piled high on a dish, garnished with parsley. 182 CKOQUETTES POTATO CROQUETTES.— Take 2 cups cold mashed potatoes, 2 eggs, salt to taste, ^ cup fine cracker crumbs; mix well, and roll on the kneading board with the hands in round cakes or long ones; scatter a little fine cracker dust on the board; egg and bread-crumb, and fry until brown in smoking hot fat. RICE CROQUETTES.— Take ^ cup rice, boil until soft, let it cool and beat into it 2 eggs, 2 spoons sugar, 1 teaspoon of salt; mold into balls, egg and bread= crumb, and fry in smoking hot fat. RICE AND CHICKEN CROQUETTES.— Take 1 cup cold chopped chicken, seasoned with pepper and salt, and one cup boiled rice; heat together on a teakettle, pail or double boiler, and if the mixture seems dry, add a little milk; when hot, stir in 1 egg, beaten light, and take from the fire when thoroughly mixed. When cold, shape into balls, egg and bread-crumb, and fry in smoking hot fat. VEAL CROQUETTES Take 1 heaping cup of cold chopped