My mother's cook book

First put iiito a small bowl the yolks of eggs and drop upon them the salad oil, drop by drop, beating this to a cream as the oil is dropped in. Stir in both the vinegar and Tarragon vinegar and season with a little of the pepper and salt. Cut the carrot, turnip, potato and celery into small dice, arrange these dice in pyramidal form upon a flat platter and pour over this the mayonnaise dressing. Cut the boiled beet into regular round slices and place them around the dish lapping one upon the other. At POTATO CROQUETTES. 125 each comer place one of the four olives, around each of which must be twisted one of the anchovies ; sprinkle over all the remainder of the pepper and salt and Serve. Notes. — Hard boiled eggs may be used for garnishing salads as the fancy or taste may dictate. Olives are frequently used in chicken, turkey and lobster salad and for those who have a fondness for this relish they may be used at discretion. Potato salad may be made if desired with a simple vinegar dressing instead of the mayonnaise. CROQUETTES AND FRITTERS. CROQUETTES. Potato Croquettes. — One pound of mashed potatoes, one ounce of butter, two tablespoonfuls of milk, one-half teaspoonful of pepper, two eggs, four tablespoonfuls of bread crumbs, one grain of cayenne, one-half teaspoonful of salt. First melt the butter in a saucepan, add to it the milk, and bring them together to the boiling point. Pass the mashed potatoes through a sieve, and add them to the boiling milk and butter. Beat all well together until the potatoes are very hot, when the saucepan must be taken from the fire, the pepper, salt and cayenne thrown in ; then drop in the yolks of eggs, and stir until the heat of the potato dries the egg. Roll this mixture into small balls, using a little flour to prevent its sticking to the hands, beat up the whites of the eggs and roll each ball therein. Place the bread crumbs upon a sheet of kitchen paper, and putting the balls one by one into this, roll them from 126 CROQUETTES AND PRITTERS. side to side until covered with the crumbs, when they must be put into hot clarified fat or lard, and fried for two minutes. Note — The yolks of egg are mixed with the potato in order to bind it together, and to give the croquette a rich yellow color. If the whites were put in also, difficulty would be experienced in forming the croquettes and the color would not be so fine. Chicken Croquettes.^One-half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of flour, one saltspoonful of grated nutmeg, one teaspoonful of salt, one-half saltspoonful of pepper, the rind of one lemon, one-half teaspoonful of lemon juice, one egg, six tablespoonfuls of bread crumbs, one-half gill of cold water. First bone the chicken, remove the skin and chop the meat very finely. , Chop the tongue finely also, and mix ' it with the chicken. Flavor this with the rind of lemon grated and the nutmeg; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed make a well in the centre of it, put into it the water, lemon juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible,' and cut it into rounds with a biscuit cutter." Beat the egg until very light and brush the edges of the ipunds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as they will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then intOj the bread klCE CROQUETTkS. 137 crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes.