Royal Victoria cook book

CHICKEN CROQUETTES.—One pint milk, 2 tablespoons butter, 2 tablespoons flour, 1 tablespoon corn starch, 5 eggs, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon celery salt, 1 teaspoon chopped parsley, # pound chopped cooked meat of a chicken or 1 pair of cooked and chopped sweetbreads, juice of ½ a lemon, pinch of mace, 1 teaspoon onion juice (or grated onion) Put the milk in double boiler, and when scalding hot, add the butter, flour and corn starch, which must be rubbed to a smooth paste in a little cold milk, pour boiling milk on the paste slowly, stirring briskly to keep smooth, return to double boiler and let boil up once, then add the beaten yolks of 3 egos and the seasoning, lastly the chopped meat of chicken and the sweetbreads and yolks of 2 raw eggs. Set away to cool on a buttered platter. When very cool, form into croquettes, roll in sifted bread crumbs, then in ‘beaten egg, again in bread crumbs. Fry in lard. Have the lard so hot it has ceased to bubble, only smokes, dip the wire basket in hot lard, then lay in a few croquettes, and fry a delicate brown. When cooked, lay on brown paper to absorb grease. ‘To prevent lard burning throw into it a few slices of raw potato. To warm croquettes, put in a pan in the oven for 20 minutes, also have a pan of hot water in the oven to keep moist the croquettes. Mrs. M. ATKINSON. CHICKEN TERRAPIN.—Boil 1 chicken until tender but not till it shreds. Cut it into dice when cold, and to 1 chicken take 1 pint of rich cream, 1 tablespoon corn starch wet in a little cold milk. Season well with salt, pepper and sherry wine, nearly 4 a cup full. Put cream in double boiler and when sealding hot, add corn starch, and when that thickens a little, add chicken and seasoning and 1 can of mushrooms cut in small pieces. Let it get very hot and serve. ANNIE F. DYMENT. CREAM TURKEY—WirH CELEeRy DREssinc.—Chop 4 a head of celery very fine, mix with a quart of bread crumbs, 2 tablespoons of butter, 2 eggs, and pepper and salt to taste. Stuff the turkey with this dressing and boil or steam for 3 hours for a turkey weighing 9 pounds, allowing 12 minutes for every additional pound. When cold spread over the turkey a sauce made as follows :—_ Sauce :—One pint of milk brought toa boil with a slice of onion, and 1 teaspoon of whole pepper, a blade of mace, and a small piece of stick cinnamon tied up in a piece of muslin. Mix a tablespoon of corn starch, smooth with a little cold milk, add to the hot milk and stir till it is thick and creamy, season with 4 a saltspoon of salt, remove the onion and spices, and when quite cold, add 1 cup of whipped cream, spread the sauce over the cold turkey, and garnish with parsley. Mrs. GRASETT. BREAD SAUCE.—Cut up an onion, boil it in milk, pour the milk over bread crumbs and cover. Let soak for a while, then let boil up once, add pepper, salt and a little butter. <A little cream is a great improvement. JEAN HARDING. BOILED TURKEY.—Draw and singe the turkey. Truss, but do not stuff. Put in a kettle large enough to hold the turkey 1 tablespoon of butter, 1 tablespoon chopped parsley, and, if you lke, a tablespoon of chopped ed onion. Place over a good fire, and when the butter is hot add water enough to cover the turkey. Take a cloth, flour it well, and wrap around the turkey, then tie with twine. Putitin the kettle of boiling water aid simmer gently 15 minutes to every pound. When done remove the cloth and serve with oysters, egg or bread sauce.