How To Make Chicken Croquettes, No. 1

Chickens (cold),..............................................2

Mushrooms-Can, ..........................................1/2

Onion (grated)-Teaspoonfuls,......................1

Butter-Tablespoonfuls, ................................1

Flour-Heaping tablespoonfuls......................2

Chicken Brother (or water)-Pint,.................1/2

Salt and Pepper to taste.

Sherry or Madeira Wine-Wine-glassfuls,. . . 1

Eggs (yolks), ..................................................4

Eggs (well beaten),........................................2

Plate of Cracker Dust or Crumbs.

Lard for frying.

Chop the mushrooms into small dice, and chicken not too fine; put into a sauce-pan the onion and butter and let them begin to brown; then stir in the flour and chicken broth (if not at hand, water will do); then add the chicken and mushrooms, salt, pepper and wine; stir the mixture until it begins to boil; then draw the sauce-pan to the side of the fire, and stir in the yolks of eggs, after which pour the mixture upon an oiled dish and let it cool. Have ready a bowl containing the beaten eggs, a plateful of cracker dust or fine bread crumbs, and a frying-pan half full of lard over the fire; wet the hands with cold water and form the croquettes into pyramidal shapes, handle lightly and quickly, rolling them in the crumbs; dip into the beaten eggs; roll them again in the crumbs and fry a golden brown in the smoking lard; when done take out of the pan with a skimmer and lay on brown paper for a moment to free them from grease. Arrange on a hot dish and serve.

Mrs. Julian S. Carr

How To Make Chicken Croquettes, No. 2

Chicken (boiled), ............................................1

Milk - Pints, ....................................................1

Rind of 1 Lemon.

Onion (small), ................................................1

Flour - Tablespoonfuls, ..................................1

Corn Starch - Tablespoonfuls, ........................1

Butter (light weight) - Pound,........................1/2

Eggs (unbeaten)..............................................2

Few Sprigs Parsley, minced.

Lemon Juice - Teaspoonfuls, ..........................1

Cayenne Pepper - Saltspoonful,.....................1/2

Cream - Tablespoonfuls, ................................2

Egg (yolk), ....................................................1

One plate of Bread Crumbs.

Lard for frying.

Take off all meat from the chicken, rejecting skin, fat and bones, sprinkle with salt and pepper, put upon a board and chop fine. Put into a sauce-pan the milk, rind of lemon and onion, cut in slices; boil them until the milk is well seasoned, then remove the lemon peel and onion. Put into another sauce-pan the flour and corn starch and mix the butter wtih them; melt, stirring to make smooth. Then put the butter mixture on the hottest part of the stove, pour in half the boiling milk, stir all the time; as soon as this simmers pour in the other half of milk, stirring constantly until it boils again. Then, having previously prepared and mixed the unbeaten eggs, parsley, pepper and lemon juice, rub these into the mixture; stir briskly to keep the eggs from becoming lumpy; boil it until it adheres to the sides of the kettle, but falls away from it in stirring. Pour it over the chicken and mix thoroughly. Put away in a cold place for several hours, until not only cold, but stiff. Mix the cream with the yolk of an egg, roll the croquettes into shape, dip into egg mixture, then into crumbs (well sifted), and fry in boiling lard.

MRS. CHAMBERS LAIRD (Haw River).