Mrs. Lincoln's Boston cook book

Savory Rice Croquettes. — One pint of cold boiled rice warmed in the double boiler with two or three tablespoonfuls of milk. When soft, add one egg, well beaten, one tablespoonful of butter, half a teaspoonful of salt, one fourth of a saltspoonful of white pepper, a few grains of cayenne, and one heaping tahlespoonful of fine chopped parsley. Shape, roll, and fry as usual. Rice or Macaroni Croquettes, — One pint of cold boiled The Boston Cook Book, rice or macaroni or spaghetti. Heat, and moisten with a little thick white sauce; add the beaten yolk of one egg^ two tahlespoonfals of grated cheese^ and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg^ roll in crumbs again, and fry. Hominy Croquettes. — Warm one pint of cooked hominy in one or two tahlespoonfuls of hot milk ; add the beaten yolk of one egg^ and salt to taste. Cool, shape, roll, and fiy. Creme Frite, — Boil one pint of nfiilk with an inch stick of cinnamon. Beat together half a cup of sugar ^ two tablespoonfuls of cornstarch^ one tablespoonful of flour ^ the of three eggs^ a quarter of a cup of milk^ and spoonful of sa/^. Pour the boiling milk on the mixture, and stir well. Strain into the double boiler, and cook fifteen minutes, stirring often. Add one teaspoonful of butter and one teaspoonful of vanilla. Pour into a buttered bread pan about one inch deep, and set away to cool. When very hard, sprinkle a bread board with fine bread crumbs. Turn the cream out on it, and cut into strips two and a half inches long and one inch wide, or in squares or diamonds. Roll these in crumbs^ then dip in beaten egg^ then in crumbs^ and fvy brown in boiling lard. Sprinkle sugar over them, and serve hot. Break the cheese in small pieces, or if hard grate it. Put it with the milk in a double boiler. Toast the bread, and keep it hot. Mix the mustard, salt, and pepper ; add the egg, and beat well. When the cheese is melted, stir in the egg and butter, and cook two minutes, or until it thickens a little, but do not let it curdle Pour it over the toast. Many use ale instead of cream. Cheese Souffle. — Put two tahlespoonfuls of butter in a saucepan; add one heaping tablespoonfid of flour ; when Welsh Rarebit. pound rich cream cheese. cup cream or milk. 1 teaspoonful mustard. 3^ teaspoonful salt. A few grains of cayenne. 1 egg. 1 teaspoonful butter. 4 slices toast. The Boston Cook Book. smooth, add half a cup of milk^ half a teaspoonful of salt^ and 2ifew grains of cayenne. Cook two minutes. Add the yolks of three eggs^ well beaten, and oiie cup of grated cheese. Set away to cool. When cold, add the whites^ beaten to a stiff froth. Turn into a buttered dish and bake twentyfive or thirty minutes. Serve immediately. Crackers a la Creme. — Split butter crackers^ and spread with butter^ salt, pepper, mustard, and cheese if you like. Put them in a buttered pudding-dish, cover with milk, and bake thirty minutes. Omit the mustard, pepper, and cheese, prepare in the same way, and it is called Cracker Brewis. Sardine Canapees. — Mix the yolks of hard-boiled eggs with an equal amount of sardines rubbed to a paste ; season with lemon juice, and spread on thin slices of delicate toast. Put two pieces together, and cut in narrow strips. Turkish Pilaf.