Shrimp Croquettes. — Prepare like lobster, omitting the mustard, and fry and serve in the same manner. Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato to- gether, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eg✪ Hominy Croquettesgs, or one whole ^%%. Fry in spoon- fuls in hot fat, drain on cheese-cloth, and serve with poached eggs on toast. Chicken Croquettes No. i — To one cup of finely chopped chicken, either boiled, stewed, or roasted, add half a cup of bread crumbs, softened in half a cup of sweet cream, one teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an ^^'g. Mix well together, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve in a napkin, garnished with lemon points and curled parsley. Chicken Croquettes No. 2 — To half a cup of White Sauce No. 2 add a cup of cooked chicken, finely hashed, a teaspoonful of minced onion, half a teaspoonful of minced parsley✪ Chicken Croquettes No. 2, and salt and pepper to taste. Spread on a greased plate to cool, and when cold form into croquettes, cover with ^gg batter, roll in crumbs, fry in a basket in hot fat, and drain on cheese-cloth. Chicken Croquettes No. 3. — To a cup of finely hashed cooked chicken add half a cup of finely chopped mush- rooms, half a cup of White Sauce No. ✪ Chicken Croquettes No. 3 i, and salt and Frying, I45 pepper to taste. Let cool, form into croquettes, cover with ^%% batter, roll in crumbs, fry in a basket in hot fat, drain on cheese-cloth, and serve in a napkin, gar- nished with cresses or lemon points. Chicken Croquettes No. 4. — To a cup of finely hashed cooked chicken add half a cup of boiled calf's brains, an eighth of a teaspoonful of grated lemon peel, half the quantity of nutmeg or mace, and a tablespoonful of White Sauce No. i✪ Chicken Croquettes No. 4. Season to taste with salt and pep- per, form into croquettes, cover with ^<g% batter, roll in crumbs, fry in a basket in hot fat, and serve like Chicken Croquettes No. i or 2. Sweetbread Croquettes. — Prepare the sweetbreads as directed for sweetbread fritters and make the croquettes like Chicken Croquettes No. i or No. 3. Veal Croquettes. — Use boiled, stewed, or roasted veal, and follow the directions given for making chicken croquettes of either kind. Fried Chicken. — Cut the chicken in pieces a suit- able size for serving. Lay the pieces, skin side down, on a plate or board, dust freely with salt and lightly with pepper, cover with ^'g^ batter, roll in cracker crumbs✪ Fried Chicken, and fry in hot fat until they are a rich brown color and can be pierced easily with a fork. Then drain on cheese- cloth and serve in a napkin, garnished with cresses, cel- ery tips, or curled parsley. Fried Prairie Chicken. — Fry and serve prairie chicken in all respects like chicken. Fried Quail. — Fold back the wings and use small wooden skewers to hold the legs in place ; season with salt and pepper, dip in ^%% batter, fry in hot fat until a 146 The Art of Cookery. light brown color, drain on cheese-cloth, and serve in a napkin, garnished the same as chicken.

AI-modernized reading of the original text

Shrimp Croquettes. — Prepare like lobster, omitting the mustard, and fry and serve in the same manner. Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato together, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eggs, or one whole egg.. Fry in spoonfuls in hot fat, drain on cheese-cloth, and serve with poached eggs on toast. Chicken Croquettes No. i — To one cup of finely chopped chicken, either boiled, stewed, or roasted, add half a cup of bread crumbs, softened in half a cup of sweet cream, one teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an egg. Mix well together, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve in a napkin, garnished with lemon points and curled parsley. Chicken Croquettes No. 2 — To half a cup of White Sauce No. 2 add a cup of cooked chicken, finely hashed, a teaspoonful of minced onion, half a teaspoonful of minced parsley, and salt and pepper to taste. Spread on a greased plate to cool, and when cold form into croquettes, cover with egg batter, roll in crumbs, fry in a basket in hot fat, and drain on cheese-cloth. Chicken Croquettes No. 3. — To a cup of finely hashed cooked chicken add half a cup of finely chopped mushrooms, half a cup of White Sauce No. i, and salt and Frying, I45 pepper to taste. Let cool, form into croquettes, cover with egg batter, roll in crumbs, fry in a basket in hot fat, drain on cheese-cloth, and serve in a napkin, garnished with cresses or lemon points. Chicken Croquettes No. 4. — To a cup of finely hashed cooked chicken add half a cup of boiled calf's brains, an eighth of a teaspoonful of grated lemon peel, half the quantity of nutmeg or mace, and a tablespoonful of White Sauce No. i. Season to taste with salt and pepper, form into croquettes, cover with egg batter, roll in crumbs, fry in a basket in hot fat, and serve like Chicken Croquettes No. i or 2. Sweetbread Croquettes. — Prepare the sweetbreads as directed for sweetbread fritters and make the croquettes like Chicken Croquettes No. i or No. 3. Veal Croquettes. — Use boiled, stewed, or roasted veal, and follow the directions given for making chicken croquettes of either kind. Fried Chicken. — Cut the chicken in pieces a suitable size for serving. Lay the pieces, skin side down, on a plate or board, dust freely with salt and lightly with pepper, cover with egg batter, roll in cracker crumbs, and fry in hot fat until they are a rich brown color and can be pierced easily with a fork. Then drain on cheesecloth and serve in a napkin, garnished with cresses, celery tips, or curled parsley. Fried Prairie Chicken. — Fry and serve prairie chicken in all respects like chicken. Fried Quail. — Fold back the wings and use small wooden skewers to hold the legs in place ; season with salt and pepper, dip in egg batter, fry in hot fat until a 146 The Art of Cookery. light brown color, drain on cheese-cloth, and serve in a napkin, garnished the same as chicken.

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Hominy CroquettesShrimp CroquettesChicken Croquettes No. 1Codfish BallsChicken Croquettes No. 2Chicken Croquettes No. 3Chicken Croquettes No. 4Fried Chicken

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