Croquettes

Take any kind of cold meat or fowl, with slices of ham, lean and fat. Chop them together, very fine, with one-third of stale bread grated, add salt, pepper, grated nutmeg, a little catsup, and a lump of butter. Mix all together, and make into small cakes or balls. Dip each cake into yolk of egg well beaten, cover quickly with grated bread and fry brown.

Croquettes

Two ounces butter, two dessert-spoonsful flour. Stir them over the fire for a few moments, and add a teacupful cream. Stir it until it is thick as porridge. Have ready the white meat of fowl, minced very fine, and a little minced ham. Put it into the mixture, put it on the fire, stirring well but not long. When cold make into croquette shape, cover with egg and roll in bread-crumbs or cracker dust, and fry in boiling lard. Cold veal is quite as good as fowls.

Potato Croquettes

Peel one dozen potatoes, boil them in salt and water. When cooked place them in a cullender over the pot of boiling water from which they were taken. Steam them until they are dry and mealy. Beat up well some pepper, salt, and milk or cream, adding four eggs, which must be mixed with the potatoes while hot. When nearly cold form the croquettes. Beat up three eggs. Roll the croquettes first in the eggs, and then in stale bread-crumbs. Fry them in boiling lard for about five minutes.

Veal Croquettes

Melt a good-sized piece of butter in a stew-pan; add mushrooms (if you have them), a little parsley chopped fine, two tablespoonsful flour, salt, pepper, a little nutmeg. Let it boil until it thickens, then moisten with a little cream, two spoonsful of broth or gravy, the fat being taken off. Let this sauce be as thick as pap. Then take some cold veal chopped fine, both the fat and the lean; put it in the sauce, let it stand until cold, then make into balls. Roll them in cracker dust or bread-crumbs. Fry them a light brown and serve it with fried parsley.

Tongue Toast

Take cold boiled tongue, mince it fine, mix it with cream, and to every half pint of the mixture, allow the well-beaten yolks of two eggs. Place it over the fire, and let it simmer a minute or two. Have ready some nicely toasted bread; butter it, place it on a hot dish, and pour the mixture over it. Send it to table hot.

Potato Salad

Boil one egg hard. When cold, take out the yolk and rub it to a pulp with a wooden spoon; add a raw yolk, one teaspoon of vinegar, one of flour, one of salad oil, a little salt and pepper, a saltspoonful of mixed mustard, and a table-spoonful of sweet butter. Cut some cold boiled potatoes into thin slices and over these pour the mixture.

Chicken Terrapin

Boil until perfectly tender a young chicken, pick into small pieces and put it in a porcelain stew-pan with a teacup of boiling water. Cream well together until perfectly smooth quarter pound of butter, and one teaspoonful of flour; when light beat in the yolks of two eggs. When the chicken is boiling hot add this, a little at a time, to prevent lumps. Boil a minute or two, stirring constantly. Add salt and pepper to taste. Take it off the fire and stir in half a gill of Madeira or Sherry wine.