Miss Parloa's kitchen companion

If the mould makes a larger croquette than you wish, only partially fill it. Remember that the mixture must always be packed solid, or the shape will not be good. When croquettes are formed in a pear shape, they should be arranged on a dish with the large end down, and a bit of parsley stuck in the stem end of each one. Sweetbread Croquettes. For a dozen croquettes use one pint of sweetbreads that have been boiled for twenty minutes, and then cooled, and chopped rather fine. It will take two or three pairs of sweetbreads for this ; or, if weighed after being cleaned, about one pound and a quarter. With the sweetbreads use half a pint of cream or milk, four table-spoonfuls of mushrooms, chopped fine, two table -spoonfuls of butter, one table-spoonful of flour, one of lemon juice, a level table-spoonful of salt, one-third of a teaspoonful of white pepper, a slight grating of nutmeg, half a teaspoonful of minced parsley, and two eggs. Some crumbs and two extra eggs will be required for breading the croquettes. Add the seasoning and the chopped mushrooms to the chopped sweetbreads. Put the cream into a frying-pan, and place on the stove where it will heat slowly. Beat the flour and butter together, and add the mixture to the cream when the latter boils. Stir until smooth; then add the sweetbread mixture. Stir well, and simmer for three minutes. Now add the two eggs, well beaten. Stir quickly into the boiling mixture, and take from the fire immediately. Pour this on a platter, and put away in a cool place. It should stand for two or three hours. When cool and firm, shape into croquettes ; then bread and fry. Serve with mushroom white sauce or Bechamel yellow sauce. Chicken and Mushroom Croquettes. For eighteen croquettes use one pint of cooked chicken, chopped rather fine, half a pint of mushrooms, chopped fine, three gills of cream, four table-spoonfuls of butter, two level table-spoonfuls of flour, three teaspoonfuls of salt, half a teaspoonful of white pepper, one tablespoonful of lemon juice, one teaspoonful of onion juice, three eggs, and crumbs and two extra eggs for breading. Make these the same as the sweetbread croquettes. Serve with mushroom white sauce. * Mutton Croquettes. Chop rather fine enough mutton to make a solid pint, and season with a level table-spoonful of salt, half a teaspoonful of pepper, and one table-spoonful of lemon juice. Put a cupful of milk or cream into the fryingpan, and while it is heating, beat together, until light and creamy, one table-spoonful of flour and three of butter. Stir this mixture into the boiling milk. Add the seasoned mutton, and stir the dish until it boils ; then let it boil for three minutes, and after adding two well-beaten eggs, and stirring well, remove from the fire immediately, and turn out upon a platter to cool. Sprinkle a board slightly with crumbs, and when the mixture has become cool, take a dessert-spoonful in the hand and give it a cylindrical shape ; then roll lightly upon the crumbed board. Shape all the mixture in this manner. Beat two eggs in a soup-plate until they are thoroughly broken, but not so long as to make them light.