The Landmarks club cook book

Use cold roast or boiled chicken chopped fine (not too fine), three-quarters of a pound to one pound of mushrooms or half can mushrooms cut in small dices. Put into a saucepan a teaspoonful of grated onion and a tablespoonful of butter and let them begin to brown. Then stir in two heaping tablespoons of flour and half pint of chicken broth or of water mixed with the liquor of the canned mushrooms. Then add the chicken (chopped) and mushrooms, a palatable seasoning of salt and pepper and a glass of sherry. Stir the croquette mixture until it begins to boil, then draw the saucepan to the side of the fire and stir in the yolks of four raw eggs. After the eggs are added, pour the mixture upon an oiled dish and cool it. After the croquettes mixture is cold, fry the croquette as follows : Have ready a deep bowl containing two eggs beaten smooth, a large platter full of cracker dust or fine bread crumbs, and over the fire a frying kettle half full of hot lard. Wet the hands with cold water, form the croquettes like large corks, handling them very lightly and quickly. Roll them in crumbs, then dip them in the beaten egg and again roll in the crumbs. Fry them a golden brown in the hot lard. When the croquettes are done, take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease and then serve. Mrs. John T. Griffith. CROQUETTES OF* FISH. Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley and salt and pepper to taste. Beat up an egg with a teaspoonful of milk and flour. Roll the fish balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown, and serve with mayonnaise or lemon sauce. Mrs. Hermann Hellman. LOBSTER CROQUETTES. One cup lobster meat mashed fine, one cup mashed potato, yolks of two eggs beaten light, butter the size of an egg, teaspoon of minced parsley. Mold size of an oyster, roll in egg and cracker crumbs, fry in hot lard. , Mrs. J. G. Mossin. LOBSTER CROQUETTES. Two cups of boiled lobster hashed fine, three tablespoons of flour, one tablespoon chopped parsley, one tablespoon butter, one cup cream, quarter of a small nutmeg, yolks of two eggs, salt and cayenne to taste. Add seasoning to lobster. Put cream on to boil, rub butter and flour together and add to cream. Then add the beaten yolks and cook two minutes. Take from the fire and add lobster, mix well. When cold form into chops. Roll first in beaten egg, then in bread crumbs. Put in a frying basket and fry in boiling oil or lard. Put the end of a small claw in each chop. Garnish with parsley and serve with a cream sauce. Mrs. Stoddard Jess. MACARONI CROQUETTES. One pint of cold boiled macaroni. Heat and moisten with thick, white sauce ; add the beaten yolks of one egg, two tablespoons of grated cheese, salt and pepper to taste. Thick cream sauce : One pint hot cream, two tablespoons butter, four heaping tablespoons flour or two heaping tablespoons corn starch, half teaspoon salt, half teaspoon white pepper, half teaspoon celery salt, half teaspoon cayenne pepper. Mrs. W. F. Hook. CURRY MADE OF DRESSED MEAT.