The Monmouth Baptist ladies' cook book

SWEET POTATO CROQUETTES. Miss Isabella Stewart. Boil, peel and mash about six good sized sweet potatoes or use one can of sweet potatoes and mash. Add salt, pepper, and half cup of milk or cream. Mold into small cones, place in a pan, pour melted butter over them and bake brown in the oven. SWEET POTATO CROQUETTES. Boil half a dozen potatoes, peel and mash, and add two tablespoonsful of butter, a little cream, salt, pepper, and nutmeg to taste, a few drops of onion juice, a tablespoonful of finely minced parsley, and the beaten yolks of two eggs. Form into cylinder shaped croquettes, dip them in beaten egg, and then into fine bread crumbs, and fry in deep, hot fat. RICE CROQUETTES. Mrs. G. A. Brokaw. Mix one pint of cold boiled rice with one egg, well beaten, one tablespoon of melted butter, one-half teaspoon of salt. Add flour enough to make quite stiff ; make in small rolls, then roll them in cracker crumbs, made fine, and fry in hot lard the same as doughnuts. SALMON BALLS. Mrs. W. T. Deen. One can of salmon, mix fine and take out the bones, one egg, cracker crumbs (about four large crackers), pepper and salt to taste butter size of walnut, mix all together and mold into balls like sausage and fry in hot butter. Serve immediately. SALMON CROQUETTES. Mrs. F. C. Tapping. One can of salmon, one cup of cracker crumbs, onethird of a lemon, juice and rind. Dressing: — Juice of the salmon, one-half cup of milk, salt, pepper and small piece of butter, one tablespoon of flour. Boil till thick, then mix with the salmon. Roll in a beaten egg, then in cracker crumbs and fry in lard. SALMON CROQUETTES. Mrs. Anna Owens Hinckley, Chicago. Two-thirds pint of cream, boiling hot, one can of salmon, boil twenty minutes. Pour off oil and pick to pieces. Add one cup of rolled crackers, salt and pepper. Pour over hot cream and lemon juice. Prepare as other croquettes. SALMON CROQUETTES. Mrs. E. A. Lord. One pound chopped salmon, one cup of cream, one tablespoon of flour, three eggs, two tablespoons of butter, one pint of crumbs, pepper and salt. Mix flour and butter and stir into boiling cream ; add salmon, boil one minute, stir in one well beaten egg. When cold proceed as for other croquettes. SWEETBREAD CROQUETTES. One pair sweetbread, parboiled and chopoed fine ; one-quarter teaspoon of nutmeg, one tablespoon of butter, one gill cream, five drops onion juice, onequarter teaspoon of white pepper, two tablespoons of flour, one tablespoon of chopped parsley. Make your cream thin, add sweetbreads. Make into forms when cold. Roll in whites of egg and crackers. SWEETBREAD PATTIES. Mrs. Ella Millspaugh. Soak sweetbreads in cold water, remove pipes and membranes, and cook in boiling salted water with one tablespoon of lemon juice twenty minutes ; then plunge into cold water to harden. When very cold, break into small pieces, heat them in a rich cream sauce and serve in puff paste shells or in biscuit boxes. VEAL CROQUETTES. Mrs. John J. Glenn. Two pounds cold veal chopped fin. One cup of milk, butter the size of a walnut, one egg, one tablespoon of flour, one cup of rolled crackers, salt and pepper. Rub butter and flour together. Put over fire and add milk. Stir till thick, then pour over meat and mix. When cold, make into balls, dip in egg and roll in cracker crumbs. Cook in hot lard till brown.