The New century cook book

Take the mashed potatoes left from dinner and make them into balls, and dip them into egg and then in cracker crumbs. Fry in hot lard to a light brown (for the egg). Slice about three potatoes and make into Saratoga chips, slice about three potatoes and make into shoestrings, and fry to a light brown. Line a platter with lettuce leaves, then line that with Saratoga chips, and then the shoestrings, and lay the egg in the nest. Mrs. Gunn. Stuffed Baked Tenderloins, or " Poor Man's Turkey." Cut open the tenderloins lengthwise, then stuff with a dressing of bread or cracker crumbs, a teaspoonful of butter, some oysters, chopped celery, and a little sage or onion, if desired. Salt and pepper to taste. Skewer or sew together, lard with a strip of bacon or salt pork, and bake in a pan with a little water. Baste well. Rose E. Bruce. Sweetbread Croquettes. One pair sweetbreads, one pan calf's brains; scald to blanch, then cook until tender in salt water. When cold, chop fine, and take one teacup of rich, sweet cream, one tablespoon of butter, one tablespoon of flour. Put butter to warm. When it begins to bubble, stir in the flour until smooth; add the cream. When cold it will make a thick, white sauce. Stir this into the chopped meat; season with salt, pepper and celery salt. Make into croquettes by taking a spoonful at a time; dip in egg, roll in cracker crumbs and fry in hot lard. Very nice with mushroom sauce. Carrie Anderson. Veal Croquettes. One pint of chopped cooked veal, one tablespoonful of butter, two teaspoons of flour, one small onion minced fine, one cup of milk, one egg, season to taste. Put the butter and flour in a saucepan; cook until smooth, stirring constantly; add the milk and onion, and when cool add the veal and egg; roll in oblong shapes, dip in beaten egg, then in bread crumbs and fry in hot lard. Chicken Croquettes. One chicken boiled and cut up fine, four ounces of butter, three tablespoons flour, one-half pint cream or stock, one-half New Century Cook Book. lemon, season with pepper and salt; melt butter, stir in flour, then add the rest. Mix up well, and form the shape like oysters; dip in beaten yolks of eggs, then in cracker crumbs and fry in hot butter. Bella Reeve. Ragout or Baked Hash. Chop very fine, cold meat (beef, veal or chicken). To one pint or one and one-half pints add one or two onions, a cup of bread crumbs, pepper and salt. Mix well together with the gravy that was left (if beef gravy take off the cold tallow), butter baking dish and put the mixture in — smooth over nicely — scatter a few bits of butter over the top and pour over a small cup of stock or water and bake at least one-half hour or until light brown. Serve in baking dish. Mrs. G. W. Dugan. Sweetbreads, with Mushrooms.