The Monmouth Baptist ladies' cook book

BANANA CROQUETTES, Shape in croquette form. Roll in an egg, beaten with one tablespoon of cold water, then in sifted bread crumbs, seasoned with salt and pepper, and fry about a minute and a half in hot deep fat. Drain on soft paper. Boil and rub through a seive, add white sauce, season well. Roll in eggs and crumbs and fry in hot fat. CHEESE CROQUETTES. Force mild soft cheese through a potato ricer. To one and one-half cups add one-half tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of cayenne, and the whites of three eggs beaten until stiff ; toss the mixture onto a board covered with cracker dust ; shape into a long, roll, using the hands ; cut off pieces one and one-half inches long; cover the ends with cracker dust ; fry in deep fat and drain on brown paper. CHICKEN CROQUETTES. Miss Jessie Weir. One solid pint of finely chopped chicken, one tablespoon of salt, one-half teaspoon of pepper, one cup of cream or chicken stock, one tablespoon of flour, yolks of four eggs, one teaspoon of onion juice, one tablespoon of lemon juice, one pint of crumbs, three tablespoons of butter. Put the cream or stock on to boil in a double boiler. Mix flour and butter together, and stir into the boiling cream, then add the chicken and seasoning. Boil for two minutes and add two of the eggs well beaten. Take from the fire immediately and set away to cool. When cold, shape, brush with egg, roll in crumbs and fry. Veal, mutton, beef and turkey can be prepared in the same manner as chicken. The remains of a veal roast, if tender, is especially good. CHICKEN CROQUETTES. Mrs. A. B. Seaman, Denver, Col. Half a pound of chicken chopped fine and seasoned with salt, pepper, one teaspoon of lemon juice and onehalf teaspoon of chopped parsley. Make one pint of thick cream sauce. When thick add one beaten egg and mix with chicken. Make as soft as can be handled. When cool shape into rolls. Roll in fine bread crumbs, then in beaten egg, then in crumbs again and fry one minute in smoking hot fat. Mushrooms, boiled rice, sweetbreads or veal may be mixed with chicken. Cold roast chicken, chopped fine, may be mixed with the stuffing, moistened with the gravy and shaped into croquettes. CHICKEN AND RICE CROQUETTES. Chicken may be mixed with rice and white sauce for croquettes. COD FISH CROQUETTES. Soak one quart of picked up cod fish over night. In morning drain and pour on boiling water, and keep on stove a few moments at boiling point. Again drain. Add one pint of bread crumbs, two well beaten eggs, pepper and, if you' wish, a tablespoon of onion juice. Make in cones, dip in egg and bread crumbs and fry in deep fat. CORN FRITTERS. One can of corn. Rub through colander all but a few tablespoons ; leave grains whole. Two eggs, two tablespoons of flour, one-half teaspoon baking powder. Season to taste. Drop tablespoon at a time in hot butter and fry light brown. CORN CROQUETTES. Grate tender green corn enough to make a pint. Mix with it half a green pepper finely minced with a small, tender onion. Salt to taste. Warm half a cup of milk sufficiently to melt a tablespoon of butter in it. Add a beaten egg and half a cup of flour. When perfectly cold mold into form and fry in wire basket, first dipping into the hot fat to prevent sticking. FISH ROLL OR CROQUETTES.