The Twin-city housewife

Potato Croquettes, No. 1 Mash Irish potato and to it add one tablespoon of butter or two of cream to one pint, then make exactly like Veal Croquettes, No. 2. THE TWIN-CITY HOUSEWIFE nineteen Potato Croquettes, No. 2 Two cups mashed potatoes, yolks of two eggs, two tablespoons of cream, one tablespoon chopped parsley, one teaspoon lemon juice, a piece of butter the size of a walnut, one teaspoon of salt, and a dash of cayenne. Beat the yolks light and mix all ingredients together. Form into croquettes, roll in egg, then in bread crumbs and fry in boiling lard two or three ata time. This will make twelve croquettes. —Mrs. M. F. Patterson. Macaroni Croquettes Four ounces of macaroni, yolks of two eggs, two tablespoons of butter, two tablespoons of grated cheese, three-fourths of a cup milk, salt and pepper to taste. Boil the macaroni twenty-five minutes, drain and lay in cold water, drain again and chop fine. Put the milk on to boil, melt the butter and to it add the flour and stir until smooth. Stir this into the boiling milk and keep stirring until it thickens; then add the cheese, macaroni, salt, pepper and the well-beaten yolks. Cook one minute, when cool form into cone-shaped croquettes and fry in hot lard.—Mrs. F. G. Schaum. Rice Croquettes One quart of milk, one cup of rice, one tablespoon of chopped parsley, yolks of four eggs, salt and white pepper to taste. Wash rice and put in a double boiler with the milk about one hour, or until very thick. Take from the vessel, beat until smooth. Add the yolks - of the eggs, parsley and other seasoning and turn into a dish to cool. When thoroughly cool form into shapes, dip into beaten egg and then into cracker crumbs and fry in boiling oil or fat—Mrs. W. A. Whitaker. Veal Croquettes, No. 1 Put cold veal through meat chopper, add a set of brains cooked until tender, season with salt and pepper and moisten with an egg. Form in shapes, dip in raw egg and cracker meal and fry in hot lard. —Mrs. J. M. Lentz. Veal Croquettes, No. 2 Chop cold cooked veal very fine. Season highly with salt, pepper, cayenne, onion juice, celery salt, parsley and a little lemon juice if you wish. Moisten with beaten egg and white sauce. Mold into any desired shape, roll in fine bread crumbs, then coat over with egg, either white alone or yellow and white to which has been added a tablespoon of water. Cover with crumbs again and fry in smoking hot fat——Teacher Domestic Science, Salem College. Veal Croquettes, No. 3 Chop cold veal very fine, season with salt, pepper and parsley; moisten with white sauce, roll in powdered cracker crumbs and seasoned egg and fry in smoking hot fat. Sauce.—One-half pint hot cream or milk, one-half teaspoon of salt, a dash of cayenne pepper, a little black pepper, one heaping tablespoon of butter and two of flour. Scald the milk, stir the flour into the melted butter and add to the boiling cream; then add the seasoning. Stir until very thick. Add the meat, mix well. Put aside to cool. Form into pyramids and finish as above. —Mrs. H. V. Horton. oe ‘THE TWIN-CITY HOUSEWIFE Egqas and Omelets Beauregard Eggs Put into boiling water five eggs and let stand at boiling point without boiling, for thirty minutes when the whites will be perfectly tender and digestible. When done place at once in cold water to prevent turning dark. Press whites and yolks separately through potato ricer. Add whites to White Sauce (page 34). Arrange a dozen slices of toast on a platter and garnish with parsley. Place on each slice a large spoonful of the white mixture and sprinkle the yolks over the top.—Mrs. Henry Roan. Boiled Eggs Put eggs in boiling water sufficient to cover, remove vessel to back of stove where water will not boil. Take out in six or eight minutes if liked soft boiled; if wanted hard, cook forty-five minutes. Cheese Souffle, No. 1