Virginia Cookery-book

Tomatoes with Eggs. (Mn. Fannie Gwynn, Harrison.) Take a three-pound can of tomatoes, and put them on the stove in a stew-pan, with a seasoning of butter, pepper, and salt, and let them cook for five minutes ; then stir in a pint of bread-crumbs, and lastly add six eggs beaten up very light, stirring them in with the tomatoes, and beating up all together. Let them cook until the eggs are set — take care not to let them scorch — and dishing up quickly, serve hot. 143 VIRGINIA COOKERY-BOOK. CHAPTER XII. ENTRIES. Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, No. 2.— English Rarebit. — Scotch Rarebit. — Picoadillo. — Ragdut of Oysters and Mushrooms. — A Ragdut of Mushrooms. — Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey ft la Daube. — Chickens ft la Daube. — Partridges ft la Daube. — To Make Nice Meat Jelly. — Salmagundi. — A Pig in Jelly. — A Ragdut of Ham. — A Ragdut of Sweetbreads.— A Ragdut of Truffles.— A Ragdut of Cauliflower, Croquettes, No. 1, (A French Recipe.) One pound and a half of chicken, turkey, or veal already cooked, two table-spoonfuls of minced ham, also one table-spoonful of butter rolled in flour, the yolk of one egg, half a pint of cream, salt, pepper, and a little nutmeg. Cut up the meat very fine, but do not chop it, or it will be pasty, nor must it be lumpy ; cut up the ham in the same way, and put the seasoning of salt, pepper, and nutmeg into the meat first ; boil the cream, beat in an egg ; then gradually stir into it the cream, butter, and flour, stirring all the time, that it may not be lumpy; let it boil until it drops ropy from the spoon ; then pour out half from the saucepan and set it aside. Put all the prepared meat into the saucepan with the other half over the fire, and stir until thoroughly mixed, but not cooked. It mixes better in this way; If too stiff add that which has been set aside, a little at a time, until the mixture is of the right consistency. It must be as stiff as can possibly be handled, but at the same time handled as little and VIRGINIA COOKERY-BOOK. 148 as lightly as possible. Then pour the mixture from the saucepan into a plate, and set it on ice to cool, Unless the Weather be cold. Have ready some fine bread or cracker crumbs ; beat an egg, and shape the croquettes either in the form of an egg, pear, or cork, dipping them into the egg, and then, with a fork, rolling them in the breadcrumbs. Have some lard ready boiling over the fire ; put in a few at a time, and just let them get heated through, and of a light-brown color. Be sure to have enough lard, and to have it boiling, for they must not be fried ill it, but boiled. Garnish the dish with parsley. CROQUETTES, No. 2, Can be made of any cold meat, but turkey, veal, or chicken is preferred. Chop up about two pounds of meat, a medium-sized onion, oUe ounce of butter mixed with a table-spoonful of flour. Stir these seasonings together for half a minute, then the chopped meat, and a little of both pepper and salt, with a pinch of nutmeg. Stir about two minutes ; take from the fire, mix two yolks of eggs with it ; put it back on the fire again, stirring all the while, but for a very short time ; spread the milture on a fiat dish, and set it away to cool. When perfectly dry mix it well. The best way to shape the croquettes is to take off a spoonful of the mixture and roll it into a ball, first covering with yolk of egg, then with a few bread-crumbs. If you prefer a cylindrical shape, roll until longer than thick ; with a knife smooth both ends, while with the left hand roll them gently until they are the proper shape, and then fry them in lard. RICE CROQUETTES. Boil half a pound of rice till quite soft, but dry; mix with it a table-spoonful of grated cheese, half a teaspoon-