The Henderson cook book

Spread all on a flat dish and when cold form in cork shape, dip in eggs, then in crumbs and cook in deep boiling fat. This will make 12 ordinary-sized croquettes. Sugar may be omitted. MEAT CROQUETTES. Grind meat first, 1 onion, a few mashed potatoes or bread crumbs, 1 egg, pepper and salt to season, a little milk, mix, form into cakes, and roll in cracker dust. Fry in butter and lard. NUT CROQUETTES. Soak one cupful of stale white bread crumbs in ^ a cupful of milk, mix with 1 cupful of chopped nuts (either mixed nuts or walnuts). Season with salt and pepper, add the beaten yolks of two eggs. Shape, egg and crumb. Fry in deep fat. APPLE CROQUETTES. This is a specially appetizing dish to serve with roast pork, goose or game, and is prepared as follows : Press the juice from sufficient quantity of stewed, dried apples to make a pint. Mash very fine, then add a tablespoonful of butter, sugar to sweeten slightly and a few bits of stick cinnamon. Put over the fire and when hot stir in a tablespoonful of cornstarch and a teaspoonful salt, wet to a thin paste with cold water. Turn out in a greased pan and stand aside to get cold. Then shape into small croquettes, dip in beaten egg yolk, dredge with crumbs and fry in deep hot fat. Drain and serve very hot. SALMON CROQUETTES. One can of salmon ; pick out bones, skin and fat, mash fine with half Irish potatoes, salt and a dash of cayenne pepper, lump of butter size of small egg, yolk of 2 eggs, all mashed fine, and made into croquettes ; roll in the beaten whites, then into cracker crumbs; fry in hot lard, until brown. — Mrs. I. C. Rowland. SALMON FRITTERS. Take bits of salmon that are left and chop fine. Stir in two well-beaten eggs, and drop this in hot butter and fry a golden brown. Cold meats and rice may be used in the same way, and it makes an excellent breakfast dish. CUCUMBER FRITTERS. Peel and grate a number of large cucumbers, press all the juice from the pulp and measure. To each pint allow 1 tablespoonful of melted butter, 3 tablespoonfuls of cream, 2 eggs, salt and pepper to taste and 1/8 of a cupful of sifted flour or sufficient to make a very thick drop batter. Beat well together for a moment, add 1 scant teaspoonful of baking powder. Drop by spoonfuls into smoking-hot fat and when well brown drain on unglazed paper. PARSNIP FRITTERS. Scrape and boil parsnips in salted water, very little salt. Mash and remove all strings. Make batter of 1 cup flour, 2 eggs; 3/4 cup milk, tablespoon melted butter. Mix thoroughly with mashed parsnips. Fry in hot butter. — Mrs. J as. B. Down. FRITTERS. Put a pieec of butter the size of an egg into 1 pint of boiling water. Stir into this sufficient flour to make it very stiff ; beat smooth as it cools; beat in 5 eggs (1 at a time). Drop by spoonfuls in hot lard. Serve with wine or sugar. — Mrs. B. B. Powell. CORN FRITTERS. One cup cold sweet com, y2 cup flour, 1 beaten egg, 1 tablespoon butter, l/o teaspoon baking powder, seasoning. Make a batter of the corn, flour, egg and baking powder. Melt the butter and drop the batter into it by the spoonful. Fry until nicely browned. BANANA FRITTERS. One and one-fourth cups flour, 1 teaspoon Eumford Baking Powder, 14 teaspoon salt, 1 cup milk, 2 eggs. 1 tablespoon