½ pound each of veal, lean pork and round steak, add yolks of 3 eggs, beating into the meat quite hard, beat whites separately very light, add to the meat ½ cup melted butter, ½ cup of cracker crumbs, ½ cup of water, a little nutmeg, salt and pepper, mix all together. Shape into croquettes, roll in cracker crumbs, put in baking pan with considerable butter. Bake one half hour, baste frequently, add ½ cup cream just before serving, makes 18 croquettes.
Mrs. E. E. Gay.
Rice Croquettes.
Boil ½ pint of rice in 1 pint of milk, whip into the hot rice 2 ounces of butter, 2 ounces of sugar, salt and the yolks of 2 eggs. If the batter is too stiff add a bit more of milk, when cold roll into balls, dip them in beaten egg, roll in fine bread or cracker crumbs, and fry as you would doughnuts.
E. G. R.
Steamed Dumplings.
2 cups of flour; 1 teaspoonful of baking powder, enough milk to make a soft biscuit dough, stirring with a spoon. Fill a small buttered pan with the mixture and steam over boiling water for an hour. Break in cakes with a fork and put in hot dish and cover with any kind of gravy. This is especially good served on platter with fricasseed chicken.
C. S. C.
Cream Fritters, (Very Nice).
1 cup of cream, 5 eggs (whites only), 2 full cups prepared flour, 1 saltspoonful of nutmeg, 1 pinch of salt. Stir white of eggs into the cream in turn with flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be thick (rather). Fry in plenty of sweet lard, one spoonful for each fritter, drain and serve upon a hot, clean napkin.