My mother's cook book

Throw the roes into boiling water and boil them for twenty minutes. Take them from the water, drain them, placing them in a bowl, separate them with a wooden spoon. Add to the roes the pepper, salt and chopped parsley. Place a sieve over the bowl and rub through it the yolks of the hard boiled eggs. Rub through upon this the potatoes ; remove the sieve, add the whites of the hard boiled eggs, finely chopped, and the lemon-juice. Melt in a saucepan the butter, stir into it the flour, and the gill of water by degrees and when this boils, pour it over the materials in the bowl, and stir all thoroughly together. Fashion this mixture into small equal shapes resembling the shad-roes in miniature, beat the raw egg and dip the croquettes into it, place the bread crumbs upon a sheet of kitchen paper and roll them in turn in it, and putting them into hot clarified fat or lard, fry them for two minutes after which they must be drained of any superfluous grease upon a sheet of kitchen paper, and served in a folded napkin. Croquettes of Salmon, — Three-quarters of a pound of cold boiled salmon, five tablespoonfuls of bread crumbs, one and one-half ounces of butter, two eggs, onehalf of a lemon, one teaspoonful of Anchovy sauce, onehalf teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one saltspoonful of powdered mace. I JO CROQUETTES AND FRITTERS. Shred the salmon with two forks and remove from it the bones and skin. Place it when prepared into a bowl and mix with it the bread crumbs. Melt the butter and pour it over this mixture, add thereto the pepper, salt, mace and nutmeg, and beating all thoroughly together, squeeze over it the lemon-juice. ' Add to the compound the Anichovy sauce and the two eggs, stir all again together and form this into croquettes of equal size about three inches in length, using a little flour upon the hands to prevent the mixture from sticking. Drop the croquettes one by one into hot clarified fat or lard, fry them for two minutes then removing them from the frying pan drain them a moment upon a piece of kitchen paper. Serve in a napkin folded in the form of a basket. CROQUETTES AND FRITTERS. FRITTERS. Potato Fritters.— Six boiled potatoes, three ounces of flour, one tablespoonful of salad oil, one gill of tepid water, one-half teaspoonful of white pepper, one teaspoonful of salt, white of one egg. Put the flour into a bowl, mix with it the salt and pepper, pour into the centre the salad oil, and over this the tepid, water, beating all well together. Whip the white of egg to a stiff froth, and add this to the mixture in the bowl, stirring very carefully in order not to break the froth. Quarter the potatoes, and dip each piece separately OYSTER FRITTERS. 131 into the batter. Throw them into hot clarified fat, and let them fry three minutes. Remove them from the frying pan, drain them of grease upon a sheet of kitchen paper, and serve piled high in a vegetable dish. Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter. Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thoroughly dried before being dipped into the batter. Oyster Fritters. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad oil, one-half teaspoonful of salt, one-half teaspoonful of pepper. Drain the liquor from the oysters, and dry them each thoroughly in a towel. Spread them out upon a plate, keeping them as separate as possible that they may develope no moisture from contact, while the batter is being prepared.