Preparation:

1. Press through a ricer sufficient hot baked sweet potatoes to measure one pint.
2. Place over the fire. Add one teaspoon of butter or drippings, the beaten yolks of two eggs, pepper and salt to taste, and beat well with a fork until the mixture leaves the sides of the pan.
3. Cool slightly, form into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in crumbs and fry in hot oil or fat.

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Ingredients:
2 cups mashed potato, cold and free from lumps
2 eggs beaten to a froth
1 table-spoonful melted butter
Salt and pepper to taste
1 egg beaten in a separate vessel
1 teacupful cracker-crumbs

Preparation:

1. Work the butter well into mashed potato until the latter is smooth, then the eggs and butter, beating hard for two or three minutes with a wooden spoon, season, and make into balls or rolls with floured hands.
2. Roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry.
3. This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.

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Ingredients:
Meat of one fine lobster, or 6 crabs well boiled
2 eggs
2 table-spoonfuls of butter
1/2 cup fine bread-crumbs
1 teaspoonful anchovy sauce
Yolks of 2 eggs, boiled hard and rubbed to a powder, then beaten into the butter.
1 good teaspoonful lemon-juice.
Salt and cayenne pepper; a pinch of mace and lemon-peel.
Yolks of 2 raw eggs, beaten very light.

Preparation:

1. Mince the meat, work in the butter – melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs.
2. Make into oblong balls, and fry quickly in sweet lard, dripping, or half lard, half butter. Drain them of every drop of fat by rolling each, for an instant, very lightly upon a hot, clean cloth. Be sure your dish is well heated.
3. These are very delicious, and should be accompanied by milk or cream crackers, with slices of lemon passed to such guests as would like the additional relish.

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Ingredients:
Some cold fish – boiled, baked or fried – from which all fat, bones and skin have been removed, chopped fine.
One-third as much mashed potato, rubbed to a cream with a little melted butter.
A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg.
Chopped parsley.
Salt, pepper, anchovy sauce, or walnut catsup, for seasoning.

Preparation:

1. Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs, before they are fried.
2. Send around sliced lemon with these, which are not good unless eaten hot. These are, as will be seen, a modification of the well-known and time-honored “fish-ball,” but, if properly made, will be found much better.

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Ingredients
Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine.
Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an improvement.
Gravy or drawn butter thickened with browned flour to moisten the meat.
One-fourth as much fine bread-crumbs as you have meat.
Yolks of 1 or 2 eggs, boiled hard and powdered, then beaten into the gravy.
Season with chopped parsley and pepper. The ham usually supplies sufficient salt.
Beaten egg and powdered cracker.
Raw egg for the liaison.

Preparation

1. Mix veal and ham well together; wet with the gravy and season before putting in the raw egg. Stir up well, but do not beat, and add the crumbs.
2. Roll in egg and cracker, and fry. The fat in which croquettes are fried must be boiling, yet must not burn. Try a bit of the mixture before risking the well-being of your whole dish.

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Ingredients:
3 oz butter
3 oz flour
1 qt cream
1 pint milk
salt, red pepper, nutmeg
2 lb white turkey meat
1 lb mushrooms
2 oz fresh butter

Preparation:

1. Put three ounces of butter into a saucepan with three ounces of flour; make a light blond roux, and dilute it with a quart of cream and a pint of milk, add salt, red pepper and nutmeg, then reduce and despumate this sauce.
2. Add two pounds of white turkey meat, and a pound of mushrooms, all cut into three-sixteenths of an inch squares, and the mushrooms pressed free of all moisture; bring to a boil while stirring briskly with a reducing spatula, and incorporate slowly two ounces of fresh butter.
3. Divide it so as to make it into cork-shaped croquettes, two inches in length, which roll in beaten eggs and bread crumbs, and fry a fine color.

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Ingredients:
Some slices of cold roast venison, or roast or boiled mutton – the lean only, if mutton be used – minced.
One-fifth as much stale bread, crumbed fine.
Some good gravy or drawn butter, thickened with browned flour.
Beaten egg for a liaison.
A pinch of mace.
A very little grated lemon-peel.
Chopped parsley to taste.
Some currant jelly, in the proportion of a small tea-spoonful to each cup of gravy.

Preparation:

Stir the jelly well into the gravy, season and wet up with this the meat and crumbs, add the beaten egg, make into rolls, and flour these, or dip in egg and cracker-crumbs before frying.

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Ingredients:
Minced chicken.
About one-quarter as much fine bread-crumbs as you have meat.
1 egg, beaten light, to each cupful of minced meat.
Gravy enough to moisten the crumbs and chicken. Or, if you have no gravy, a little drawn butter.
Pepper and salt, and chopped parsley to taste.
Yolks of 2 hard-boiled eggs, rubbed fine with the back of a silver spoon, added to the meat.

Preparation:

1. Mix up ingredients into a paste, with as little handling as may be. Nor must the paste be too wet to mould readily.
2. Make, with floured hands, into rolls, or ovate balls, roll in flour until well coated, and fry, a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture, half lard and half butter. As you take them out, lay in a hot cullender, that every drop of fat may be drained off. Serve in a heated dish, and garnish with cresses or parsley.
3. Turkey, duck, and veal croquettes can be made in the same manner. They are even nicer if dipped in egg and cracker-crumbs before frying.

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Ingredients:
Minced cold roast or boiled beef.
One-quarter as much potato.
Gravy enough to moisten meat and potato, in which an onion has been stewed and strained out.
Season also with catsup.
Pepper and salt to taste, and a pinch of marjoram.
Beaten egg to bind the whole, and one or two more beaten in a separate bowl.
Powdered cracker-crumbs.

Preparation:

1. Mash the potatoes, while hot, very smooth, or, if cold mashed potato be used, be careful that no lumps remain in it.
2. Mix in the meat, gravy, and one raw egg, season, and form into the desired shape.
3. Dip each croquette in beaten egg, then roll in the cracker-crumbs, and fry quickly to a light brown. Drain carefully, and lay upon a hot dish.

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1. Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs.

 

2. Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end outward, at the large end, and the stalk of another projecting from the small, to represent the pear-stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquette, of whatever composed, ceases to be a delicacy.

 

3. Roll in flour, then in the beaten egg, lastly in the powdered cracker, and fry, a few at a time, in sweet lard or butter.

 

4. Rice croquettes are sometimes eaten, with powdered sugar sprinkled thickly over them, as a dessert, or sweet sauce is served with them. They are delicious when properly mixed and cooked.

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