Curried Rice Croquettes

Put three-quarters of a cup of milk in a saucepan with butter the size of an egg, let it come to a boil, and stir into it one large cup and a half of rice that has been boiled in salted water twenty minutes. Add a slightly heaping teaspoonful of curry powder, a few-drops of onion juice and salt to taste. When it comes to a boil add a beaten egg to it, stir a minute and remove from the fire. Turn it out, let it cool, and then form into cylinders and fry as usual.

Mock Fish Croquettes

Slice three medium sized potatoes, boil until tender, but not soft, chop very fine an even teaspoonful of onion with three zepherettes or small square crackers, then add the hot potatoes and chop all together, season with a dash of cayenne pepper, a saltspoonful of mace, a little salt and pepper. Make a sauce with a large heaping tablespoonful of butter, a heaping teaspoonful of flour rubbed well together in a saucepan over the fire; when smooth add three-quarters of a cup of rich hot milk, when it boils add the potato mixture, let it get thoroughly hot and stir into it a well-beaten egg, remove from the fire, turn it out to get cool. Form into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat, and serve with either Hollandaise or tartar sauce.

Walnut Croquettes

Put half a pint of bread crumbs and a gill of milk in a double boiler, place over the fire and stir until thick and smooth, add a pinch of salt, three-quarters of a cup of chopped nuts and a tablespoonful of sherry. When the mixture is hot stir into it the well-beaten yolks of two eggs and remove from the fire at once. Set the mixture away to get cold, then form in any shape preferred for croquettes; dip them in egg and then in dried bread or cracker crumbs, fry in boiling fat and serve with a sauce piquante.

Ragout Of Mushrooms

Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into dice. Put the stems and skins in water to cover and stew them for twenty minutes; strain and put the mushrooms into this broth with a generous tablespoonful of butter, a teaspoonful of finely chopped onion, season with salt and pepper, cook until tender; when done add two well-beaten yolks of eggs, stir briskly and remove at once from the fire, turn out on a platter, sprinkle with a little very finely minced parsley and serve very-hot.

Mock Chicken Croquettes

Two cups of rye bread - home-made is the best - chopped fine, one cup of chopped English walnuts. Mix together and chop again with a tablespoonful of butter, an even tablespoonful of grated onion, a scant teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a saucepan with half a tablespoonful of flour and add gradually to it a cupful of rich milk; when this comes to a boil add the other ingredients, salt and pepper to taste, then stir in two well-beaten eggs, remove from the fire and add a tablespoonful of lemon juice; turn out on a platter to cool, form into cylinders, dip in egg and bread crumbs, as usual, and fry in boiling fat.