healthy cooking info

CROQUETTES.

Cold turkey, chicken, veal or lamb, chopped fine; add one-fourth as

much
bread crumbs as meat; salt, pepper and herbs to taste; then to one cup
of the mixture one well-beaten egg. Make in small balls egg-shaped, and
fry in boiling lard.

Farina Croquettes

When farina has been left from breakfast, take it while still warm
and beat into a pint of it the beaten yolks of two eggs.  Let it
then get cold, and at luncheon-time make it into round balls;
dip each one first into the beaten yolk of an egg mixed with a
tablespoonful of cold water, and then into smooth, sifted bread-crumbs;
have ready a kettle of very hot fat, and drop in three at a time,
or, if you have a wire basket, put three in this and sink into the
fat till they are brown.  Serve in a pyramid, on a napkin, and pass
scraped maple sugar with them.

Margaret’s mother used to have no cereal at breakfast sometimes, and
have these croquettes as a last course instead, and every one liked them
very much.