Kentucky receipt book

Boil 8 large Irish potatoes, mash until smooth, add 1 teaspoon parsley chopped fine, 1 tablespoon butter, pepper, salt and enough cream to moisten them; have the mixture stiff. Shape croquettes and roll in cracker dust. Have in skillet 1 tablespoon hot lard, in which place croquettes and set on top of stove a minute to get hot, then set at bottom of inside oven to brown. Serve with fish. Potato Croquettes. Peel potatoes and boil until thoroughly done. Beat to a cream, add 1 tablespoon melted butter, 5 drops of onion juice, 1 beaten egg and 1 teaspoon of parsley chopped fine for each pint of potatoes. If not moist enough, add cream. Roll in balls or make pear shape. Dip in egg and milk, cover with bread crumbs, cracker dust or flour. Fry in hot lard a chestnut brown. Nut Croquettes. Blanch 2 dozen almonds, and add to them % pint of pecan nuts chopped fine, mix with them an equal quantity of boiled hominy or cold boiled rice, add to it 1 tablespoon of chopped parsley, 1 saltspoon of onion juice, salt and pepper. Mix well and form into croquettes, dip in egg and cracker crumbs. Fry in hot lard. Macaroni Croquettes. Put 4 ounces of macaroni in kettle of boiling water, with 1 teaspoon of salt ; let it boil 30 minutes, then chop into small pieces ; put in saucepan 1 pint of milk; when hot add 1 heaping tablespoon of flour, and 1 tablespoon of butter well blended. Stir till smooth and thick, add hastily the yolks of 2 well-beaten eggs, just before removing from the fire; then add. macaroni, pepper and salt. When cool form into croquettes, dip in beaten egg and cracker crumbs. Fry in hot lard. Put in wire baskets to drain. Serve with tomato sauce. Macaroni Croquettes. Put macaroni in salted water, and boil until tender, then remove from Are and set away to cool. Break macaroni in small pieces. To each cup of macaroni, aUow 1 heaping tablespoon of grated cheese, 1 kitchen spoon of butter, and cream to make of good consistency ; add pepper and salt. Mold in shape, dip in beaten egg and cracker crumbs ; fry in hot lard, and put in wire basket to drain. Cheese Croquettes. Three eggs, 1 cup of grated cheese, salt and cayenne pepper, 2 tablespoons of butter, 1 heaping tablespoon of flour, J^ cup of milk. Add flour to melted butter ; stir until smooth, put in gradually the milk. Boil 1 minute then add cheese, seasoning and beaten eggs. Let cool and mold about the size of a marble ; roll in cracker crumbs and yolk of 1 egg and fry. Serve with chicken salad. Croquettes. Run through the grinder ^ pound of chicken or turkey breast, 1 set of sweetbreads that have been parboiled ; then take 1 heaping pint of bread crumbs, % of a teacup of butter, a little chopped parsley, 1 teaspoon of onion juice, yolks of 4 eggs, cayenne pepper and a little salt. Put bread crumbs in a saucepan, use enough stock to soften it, then beat in the yolks ; put on to cook and when it leaves the saucepan it is done. Stir in the onion, pepper and salt, beat until smooth, then set away to cool. You may substitute brains for sweetbreads. When all is cool add the panada to the meat, form in pear shape balls. If the mixture is not soft enough add % teacup of sweet cream. Fry in boiling lard and put in wire basket to drain. Potato Croquettes. Two cups of cold mashed potatoes seasoned well with pepper and salt, 1 tablespoon of butter; beat whites of 2 eggs and mix all together. Make in balls slightly flattened, dip in beaten yolks of eggs then roll in cracker crumbs and fry in hot lard. Croquettes. One pound of chicken breast, % pound of bread crumbs, % pound butter, 3 eggs, salt, pepper and a dash of onion. Take bread crumbs and make into a panada. Put in saucepan and moisten with stock from the chicken, add seasoning. When it leaves the side of