The Monmouth Baptist ladies' cook book

One pound raw fish (white or halibut) mashed fine, one teaspoon of salt, speck of cayenne pepper, one teaspoon onion juice, mix with one cup of soft bread crumbs cooked in one-half cup of milk, add the unbeaten whites of two eggs. When cold, form into rolls. Dip in beaten egg, to which has been added one tablespoon of water to each egg, roll in dry bread crumbs, fry in hot fat. FISH FRITTERS. Take remains of any left over fish. Remove bones and mash fine. Add bread crumbs and mashed potatoes in equal parts. Add one-half cup of cream or more and one or two well beaten eggs, according to amount. Salt and cayenne pepper. Proceed as with croquettes. HOMINY CROQUETTES. Measure out a cupful of boiled hominy and mix it with a teaspoonful of melted butter. Stir vigorously and add by degrees a cupful of milk. This should be beaten to a light paste before adding a teaspoonful of white sugar and a well-beaten egg. Roll into round balls, flatten them out a bit, dip in egg, then in crumbs and fry. LOBSTER CROQUETTES. One can of lobsters. Add one pint of bread or cracker crumbs, one small onion chopped fine, one tablespoon of butter, four boiled eggs chopped, pepper and salt. Dip in meal and fry. Or mix lobster with white sauce and one well beaten egg, cool, shape, roll in crumbs and fry. MACARONI CROQUETTES. One cup of macaroni boiled and cut in half-inch lengths, two tablespoons of grated cheese, yolks of three eggs, salt and pepper, with white sauce to moisten. Cook one minute, cool, shape, and fry. MEAT CROQUETTES. Mrs. William Black, Enid, Okla. Take equal parts of bread crumbs and ground cooked meat. Put bread in pan by itself, pour on enough boiling water to moisten, add one beaten egg, remove from fire, add meat, salt, pepper and little onion juice. Form into oblong rolls and roll in corn meal. Fry in deep fat. Have as soft as can be handled. Meat and rice may be mixed together as in chicken croquettes. OYSTER PLANT CROQUETTES. Wash, scrape and boil the plant until tender, then rub it through a colander, and mix it with a little butter, cream, salt, paprika, and lemon juice. When thoroughly smooth set aside to become quite cool, shape into the desired size and cook to a delicate brown. PARSNIP CROQUETTES. Mrs. Elizabeth S. Huey. Boil until tender sufficient parsnips to make one pint. Mash them fine, with two tablespoonsful of but- ter, one heaping teaspoonful of salt, a little pepper, and two tablespoonsful of cream. Put the mixture over the fire and stir until it bubbles, then stir in one egg and let the whole cool. When cold make into small croquettes, dip them in beaten egg and roll in cracker crumbs and fry until a rich brown. POTATO CROQUETTES. Mrs. B. D. Parsons. Yolks of four eggs beaten light, four cups mashed potatoes, two tablespoons of parsley, one-half cup of cream, onion juice, salt and pepper. Stir in dish until thoroughly heated. When cold mold into croquettes. Roll in fine bread crumbs, then egg, then in bread crumbs again. Fry in smoking hot fat one minute. Potato croquettes are nice baked instead of fried, using plenty of butter in pan.