Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace.
Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown.—Mrs. M. E. L. W., Md.
Chicken Croquettes.
Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped parsley, moisten with cream sufficient to make paste; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring can be added at will.—Mrs. G. P.
Potato Croquettes.
Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk.
Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the morning add a little milk, mix thoroughly, roll in bread crumbs; divide in cakes and fry in lard. Take off when done; drain, dish, and serve immediately.—Mrs. E.
Croquette Balls.
Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll into balls, which must be rolled into the white of an egg, then into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea.—Mrs. S. G.
Croquettes.