The new practical housekeeping

Bread Croquettes. — Cut the crust from a stale loaf of bread or rolls, and cut into balls, scjuares, circles, diamonds, etc. Soak them in a shallow dish containing a cup milk with two teaspoons sugar and a flavoring of cinnamon and nutmeg (some add a beaten egg), turning occasionally until the whole is absorbed ; or, soak them in a thin custard flavored with lemon-zest, vanilla or rose-water. Do not let them become moist enough to break. Bread and fry as directed in preface, and serve with lemon sauce. Chicken Croquettes. — Take cold minced chicken and bread crumbs in the proportion of one-fourth as much bread-crumbs as meat, and one egg beaten light to each cup of meat, with gravy enough to moisten the crumbs and chicken — or, if there is no gravy. a little drawn butter or cream ; add pepper, salt and chopped parsley to taste, and mix with meat the yolks of two hard-boiled eggs rubbed fine with a spoon. Mix all into a paste, shape into bails with floured hands, double-bread them and drop into hot lard. Drain and serve in a heated dish, garnished with cresses or parsley. Mashed potato may be used instead of bread-crumbs, taking two-thirds as much potato as meat. Or, fry three shallots in butter, add half pint chopped chicken, dredge in teaspoon flour, season with pepper, salt, mace, pounded sugar, and add sufficient white sauce to moisten it; stir in yolks of two well-beaten eggs, and cool. Then make mixture up in balls, single-bread and fry a nice brown. They may be served on top of border of mashed potatoes with Eavy or sauce in center. Or, chop cold chicken with a few slices ham, fat or lean, add half as much bread-crumbs, season with salt and pepper, a little nutmeg, teaspoon each made mustard and catsup and tablespoon butter ; mix and work well together, make CBOQnETTES. 269 into cakes, single-bread and fry ; or another good proportion is a full pint cooked and finely chopped chicken, one tablespoon each flour and salt, half teaspoon each pepper and onion juice, one cup cream or chicken stock, and three tablespoons butter. Boil the cream or stock, add chicken and seasoning and boil two minutes ; stir in two well-beaten eggs and take from fire immediately. When cold, shape, roll in crumbs and fry. Finely chopped onion is often used instead of onion juice, and chopped mushrooms are a nice addition. Chopped parsley, thyme, sage, mace, nutmeg, or any seasoning liked, may be employed, and some prefer cracker-dust to bread-crumbs. The meat of any fowl may be used, and Veal, Mutton and Ham Croquettes are made in same way, or half veal and half ham is a nice mixture. Ham and chicken mixed is also good. For a more elaborate dish make the Croquettes with Truffles: Gut cold roast chicken into tiny squares; take same quantity of truffles, diced, and mix all with some thick, well-seasoned white sauce, into which has been stirred some chopped mushrooms, onions, and yolks of two eggs. Make into balls or any shape fancied, single-bread and fry. Garnish with fried parsley.