The new practical housekeeping

Crab Croquettes. — Boil two crabs fifteen minutes, remove the meat from the shells and chop it coarsely. Melt three tablespoons butter in a saucepan, stir into it six tablespoons flour and add to this by degrees a half pint milk. When this is brought to the boiling point let it boil for two minutes and take from fire. Throw into the saucepan the meat from the crabs, add to the mixture one grain cayenne, half teaspoon pepper, teaspoon each anchovy sauceand salt, and when thoroughly mixed turn it out upon a plate and let cool. When quite cold form into small rolls three inches in length, single-bread and fry; serve on a folded napkin garnished with sprigs of parsley. Cream Croquettes. — Put stick cinnamon one inch long in pint new milk in custard kettle. When hot stir in three tablespoons sugar, two of corn-starch and one of flour, the two latter rubbed smooth with two or three additional tablespoons cold milk; let cook ten or fifteen minutes, stir in beaten yolks of three eggs, take out cinnamon and place inner kettle on table and stir in half tablespoon butter and half teaspoon vanilla. Pour on a buttered platter till one-half inch high ; when cold cut in two-inch squares, carefully double-bread with cracker-crumbs, having the beaten egg slightly sweetened. Fry as directed and place on papered pan in oven for five minutes to drain and soften the croquettes. Serve hot on a hot dish — ^this is imperative — first sprinkling with sugar. A richer cream may be made by using three tablespoons butter, two whole eggs, and four additional yolks. Either is simply delicious. Hominy Croquettes. — Pour one and a half pints boiling water on a half pint hominy, stir, cover and boil slowly, stirring occasionally for twenty minutes, or until the water is absorbed and the hominy is rather stiff; add one and a half, gills milk and teaspoon salt, stir thoroughly, cover and let stand ten minutes, cooking again if necessary, very slowly ; it should be like a tolerably thick batter, but not too thick to drop. Beat in a tablespoon butter and pour the whole into a shallow pan to cool — if allowed to get cold it will be too stiff.Make into balls the size of an egg, single-bread and fry. This quantity should make fifteen croquettes. Or, to make with cold hominy, work two tablespoons melted butter with two cups cold boiled hominy, add two well-beaten eggs and a pinch of salt, beat thoroughly and make into balls or rolls. Some add a cup milk by degrees ana two teaspoons sugar. Single-bread them and fry. Serve with syrup or a sweet sauce. Lobster Croquettes. — Finely chop the meat of a lobster, work in two tablespoons butter — melted, but not hot — then a teaspoon each anchovy sauce and lemon juice, a little salt, pepper, mace and lemon peel, two raw eggs, and lastly a half cup bread-crumbs. Make into egg shapes, single-bread them and fry quickly. Drain thoroughly and serve very hot. These croquettes are delicious. The dish should be garnished with slices of lemon. Pass milk or cream crackers with them. Meat Croquettes. — Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt, and an onion, or sage ; make into small cakes or rolls, single-bread, and fry in lard and butter. One cup fresh boiled rice may be added