Lillian Massey school recipes

Warm the rice in a double boiler, with enough of the milk to soften it. Add the beaten egg, butter and seasoning. Cook until the egg thickens. Spread the mixture on a shallow plate to cool, then shape into rolls. Roll in bread crumbs, which have been seasoned with salt and pepper, in beaten egg, and crumbs again. Fry in deep fat; garnish and serve. For Sweet Rice Croquettes, omit seasonings from above recipe and add 4 c. sugar and # tsp. nutmeg. A cube of jelly may be moulded in the centre. Serve with a sauce. CHICKEN CROQUETTES. 2 c. chopped chicken. 3 tbsp. chopped parsley. Onion juice. 1 tsp. lemon juice. + tsp. salt. Add seasonings to meat. 2 tbsp. butter. 4 tsp. pepper. 4 tbsp. flour. + tsp. celery salt. 4 tsp. salt. Cayenne. 1c. milk. Cook as a white sauce and add to seasoned meat. Cool as in making Rice Croquettes; shape in pyramids or cylinders, roll in crumbs, egg and crumbs, and fry in deep fat. Drain, garnish and serve. Veal may be used instead of chicken. LOBSTER CUTLETS. 2 c. chopped lobster meat. Few gratings nutmeg. + tsp. salt. 1 tsp. lemon juice. Cayenne. 1 tsp. chopped parsley. 2 tbsp. butter. . + tsp. salt. 4 tbsp. flour. 1c. milk. Mix seasonings with meat, make White Sauce and add the meat. Spread mixture on a plate to cool, then shape in the form of cutlets. Dip in crumbs, egg and crumbs, and fry in deep fat; drain. Insert a small lobster claw in the end of each cutlet; garnish and serve with Sauce Tartare. CHICKEN CUTLETS. 2 tbsp. butter. 3 tsp. onion juice. 4 tbsp. flour. 1 c. chicken stock or milk. + tsp. salt. Yolks of 2 eggs. Pepper. 2 c. chopped chicken. Few gratings nutmeg. 4 ce. mushrooms, cut fine. Make a white sauce, add yolks of eggs and cook a moment; remove from fire, add chicken and mushrooms. Cool as Lobster Cutlets, then shape into cutlets, dip in crumbs, egg and crumbs, and fry in deep fat; drain. Insert a 2-inch piece of macaroni in the small end of each cutlet, garnish, and serve with Mushroom or Oyster Sauce. One-fourth cup oysters cooked, drained and cut fine may be used instead of the mushrooms. FISH BALLS. 1c. salt codfish. 1 egg. % c. potatoes. x tbsp. butter. % tsp. pepper. Wash the fish and break in small pieces; wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, drain and shake over the fire until dry; mash thoroughly, add the beaten egg, butter and pepper, add more salt if needed, and beat until light. Take up the mixture by spoonfuls, mould slightly. Fry 1 minute, or until brown. BANANA FRITTERS. 4 bananas. 4 tsp. salt. Fruit sugar. 4c. milk. 1 tbsp. lemon juice. 1 egg. + c. flour. i tsp. butter (melted). Remove skins from bananas, scrape and cut in quarters. Sprinkle with sugar and lemon juice, cover and let stand 20 minutes. For batter:—Mix and sift salt and flour, add milk and well-beaten yolk of egg, then melted butter. Beat thoroughly and fold in white of egg beaten until stiff. Drain bananas, dip in batter and fry in deep fat. Drain, sprinkle with fruit sugar and serve. SWEDISH 'TIMBALES. 1/2 c. flour, 3/4 c. milk. 3 tsp. salt. 1 egg. 3 tsp. sugar. 1 tsp. olive oil. Mix and sift dry ingredients. Add the milk and beaten egg gradually, then the oil; mix thoroughly. Put the mixture into a cup. Heat the timbale iron in fat hot enough for batters; the fat should be deep enough to cover the iron. Wipe fat from the hot iron, then dip it three-fourths into the batter and then into hot fat. Cook untii a delicate brown, remove from iron and drain. Garnish by dipping the edges into beaten white of egg and then in finely chopped parsley. Fill with creamed sweetbreads, oysters or chicken. SWEETBREAD PATTIES. 1 pair sweetbreads. Pepper. 2 tbsp. butter. Cayenne. 2 tbsp. flour. 1/4 c. milk qz tsp. salt. % c. mushrooms, cut in pieces.