Croquettes may be fried in almost any kind of sweet dripping. Always remember the fat should be hot, the croquette well-breaded, and the whole fried quickly and neatly so that no suspicion of grease may remain.

If the croquette has been mixed with egg, simple breading or rolling in bread or cracker crumbs will be sufficient, otherwise dip first in egg and then in crumbs.

Stale bread should be cut in slices, dried in the oven, crushed with a rolling pin and put away in a jar. It will be much better for frying oysters, croquettes, cutlets or thickening soups than cracker dust.

Croquettes are to be fried in a quantity of fat in the same manner as doughnuts.

Fat that is boiling will not penetrate anything, and cooks to perfection, forming an almost instantaneous crust over the article that effectually prevents the absorption of any grease. For doughnuts, croquettes, etc., follow the same rule.

Croquettes should be served on a folded napkin laid on a plate. Direct contact with a plate renders them heavy.

Croquettes Of Calves' Brains

1 cupful of bread-crumbs. Butter the size of an egg. Yolk of 1 egg.

1 tablespoonful of chopped parsley. 1 tablespoonful of vinegar or a little lemon juice. Salt, pepper and a little nutmeg.

Simmer the brains (about ½ pound) in salted water for twenty minutes. Put them in cold water and peel off the dark outer membrane. (This is better done the day before.) Chop them up and mash with all the other ingredients. Make up in rolls or flat cakes. Dip first in beaten egg, then in crumbs and fry. Cook them well. Serve with cream sauce. Drain in a hot colander. Serve hot or cold. Garnish with parsley or cress. The sauce can be omitted.

Chicken Croquettes

About ¼ as much fine bread-crumbs as meat; 1 egg beaten light to each cupful of minced meat; gravy enough to moisten; pepper, salt and chopped parsley to taste. Mix into a paste. Make into rolls or balls, roll in fine cracker dust and fry in nice dripping or a mixture of half lard and half butter. Drain in a hot colander or lay on a folded towel or brown paper. Garnish with parsley. Veal and other meats may be made in the same way.

Fish Croquettes

Any cold fish boiled, baked or fried from which all fat, bones and skin have been removed, chopped fine; 1/3 as much mashed potato rubbed to a cream with a little butter. Mix thoroughly, make in balls, dip in beaten egg, roll in cracker or bread-dust and fry as before directed. Serve with pickles. Walnuts (pickled) are nice.

Shad Roe Croquettes

Make same as above.

Lobster Croquettes

1 fine lobster well boiled or 1 can of lobster.

2 eggs.

2 tablespoonfuls of melted butter.

1 teacupful of bread-crumbs.

Salt and Cayenne pepper to taste. Chop the lobster meat fine, add bread-crumbs, the seasoning and the butter. Mix with the yolk of 1 egg. Make into oblong croquettes. Beat the remainder of the eggs and dip the croquettes first in them and then in bread-crumbs and fry to a light brown.; Drain off fat by laying upon a hot clean paper before dishing.

Ham Croquettes

1 cup ham, minced.

2 cupfuls potatoes.

1 cup bread-crumbs. 1 teaspoonful butter. 1 egg. Mix; make into flat round cakes, roll in bread-crumbs and fry in hot fat.

Potato Croquettes

Make same as Potato Balls. Serve with fish. Cold mashed potatoes may be used.

Rice Croquettes

Make same as Rice Fritters. See Fritters.

Sweet-Bread Croquettes

Boil 2 pair of sweet-breads in salted water a few minutes; cut up; cut also ½ can of mushrooms into dice; if fresh ones are used, parboil; add 1½ tablespoonfuls of melted butter and 2 tablespoonfuls of flour, let cook together; then add 1 gill of cream or soup stock. When hot, stir in the cut sweet-breads and mushrooms; when heated through add the beaten yolks of 2 eggs; allow them to set without boiling. When cold,, form in rolls or balls; dip in egg, then in cracker crumbs, and fry in boiling lard or dripping. Garnish with curled lettuce or parsley. A very nice dish for parties.

Veal Croquettes

To 1 pint of chopped cold veal (beef may be used) add ½ pint of cream, or rich milk may be used; to this quantity put 1 tablespoonful butter creamed with one tablespoon-ful flour. Put all save the meat over the fire to thicken; season it to taste, and pour over the meat; mix thoroughly and form into shape; roll in bread or cracker crumbs and fry brown, or, if preferred, bake.

Oyster Croquettes

1 quart of oysters, minced.

1 cup of cream or milk.

1 tablespoonful of butter rubbed in 4 tablespoonfuls of corn starch.

Pepper and salt to taste. Heat the cream (a double boiler is best for such things); when it boils, add the butter and corn starch, stirring constantly, when perfectly smooth add the oysters and seasoning. Cook five minutes; when cold roll into croquettes. When perfectly firm dip in beaten egg, roll in cracker crumbs and fry in boiling fat. Garnish with sliced lemons. Oyster croquettes may be made same as Lobster Croquettes.

Green Com Croquettes

See Green Corn Oysters, or Green Corn Griddle Cakes (vegetable). Canned corn may be used; chop fine.

Breakfast Relish

Slice the cold roast beef thinly. Make a gravy with seasoning as follows:

8 tablespoonfuls of butter.

1 tablespoonful walnut or tomato catsup.

1 tablespoonful of vinegar.

1 teaspoonful currant jelly.

1 teaspoonful made mustard. Put meat and all in a saucepan, cover and set in a kettle of water; steam half an hour, keeping the water in the outer vessel boiling all the time. Very nice, especially if the beef is ur ler-done beforehand.