1 cup milk.
Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying.—Mrs. R. K. M.
Sausage Croquettes.
One pound sausage meat, two eggs, well beaten, and bread crumbs well minced.
Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious; mince it very fine.—Mrs. G.
Forcemeat Balls.
One pound of fresh suet, one ounce ready dressed veal, or chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and thyme, finely shred.
Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs.—Mrs. A. M. D.
Mince with Bread Crumbs.
Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt.