TO MAKE CROQUETS.
Chop up fine any kind of cold meat, fowl, ham, and pork; mix all well together; add salt and pepper, and mustard to the taste, some grated bread, butter and catsup; make them into cakes; dip them in the yolk of egg, and fry in hot lard.
SPANISH OLIO.
Put into a soup kettle one pound of beef, half a pound of mutton, half a chicken, salt, pepper and a very little water; let it stew slowly for two hours; then put in four apples, two pears pared and cut up, three tomatoes, a bunch of mint chopped, two onions, lima beans and any kind of vegetables you may prefer; let them all stew slowly two or three hours longer; send hot to the table.
MACARONI.
Wash a little macaroni, and boil in water till it is tender, which will be in half an hour; drain it; butter your dish and put a layer of macaroni in, upon which put salt, cheese, butter and mustard, a little of each; then macaroni, and so on till the dish is full. Parmesan cheese is the best, but any other kind will answer.
TO MAKE POLENTA.
Take cold chicken or meat of any kind and stew it; when done cut it up. Have potatoes mashed, which put around the sides and bottom of the dish about half an inch thick; then put in your stew with the liquor; season with pepper and salt; spread some macaroni which has been boiled on the top of the dish, with grated cheese, butter, pepper and salt; bake, and bring to table in the dish in which it is baked.
CHICKEN SALAD.
One pair of chickens, eight bunches of celery, six eggs, one dessert spoonful of mustard, nearly a bottle of oil, pepper and salt. Boil the chickens; take off the skins: cut them up in small pieces; sprinkle them with pepper, salt and vinegar, and let them lie three hours; moisten the mustard with vinegar; then pour in the oil, a few drops at a time, and keep constantly stirring it; have the eggs boiled hard; mash them up with a little vinegar, and then mix with the oil; cut up your celery very fine and throw it into cold water; when the ingredients are all ready, mix the chicken and celery; (after draining it) then pour the dressing over it. Curl some pieces of celery by cutting it up about an inch and throwing it into cold water, with which garnish the dish.