Croquettes  or  Cutlets.
One  solid  cup  (or  one-half  pound)  of  cooked  meat,
chopped  fine.  Season  chicken  or  veal  with  one-half
teaspoon  of  salt,  one-half  teaspoon  of  celery  salt,  one
saltspoon  of  pepper,  a  speck  of  cayenne,  a  few  drops
of  onion  juice,  one  tablespoon  of  lemon  juice,  one  tea-
spoon of  chopped  parsley.  Season  lobster  and  other
fish  with  salt,  paprika,  mustard,  and  lemon.  Mix  with
a  thick  sauce,  made  with  one  ounce  of  butter,  two
tablespoons  of  corn-starch,  or  four  of  flour,  and  one
cup  of  milk  or  stock.  Spread  on  a  plate  to  cool.  Shape.
Roll  in  crumbs,  eggs  and  crumbs.  Fry  one  minute.
Drain  on  paper.
Apple  Croquettes.
Stew  apples  till  soft  with  very  little  water,  and  beat
till  smooth,  or  rub  through  a  strainer.  To  each  cup
of  this  sauce  cold,  add  two  tablespoons  of  sugar,  one-
half  cup  of  cracker  or  shredded  wheat  biscuit  crumbs,
one  saltspoon  of  salt,  two  saltspoons  of  nutmeg ;  stand
in  cold  place  for  an  hour,  then  carefully  shape  like
small  apples,  crumb,  cover  with  egg,  crumb  again,  fry
in  deep  fat,  and  insert  clove  to  represent  blossom  end
of  apple,  and  another  clove  at  opposite  end  for  a  stem.
Nut  Croquettes.
Soak  one  cup  of  stale  white  bread-crumbs  in  one-half
cup  of  milk,  mix  with  one  cup  of  chopped  walnuts  or
mixed  nuts,  season  with  salt  and  pepper,  add  the
beaten  yolks  of  two  eggs.  Shape,  egg,  and  crumb.
Croquettes.  99

Surprise  Croquettes.
In  shaping  the  croquette  flatten  out  the  mixture
and  roll  up  in  it  some  other  substance :  a  lump  of  stiff
currant  jelly  in  rice,  a  few  green  peas  in  salmon,  an
oyster  (parboiled)  in  fish,  creamed  meat  in  potato,  etc.
