The Boston cooking-school cook book

yolks and butter; spread on a shallow plate to cool. Shape in balls, roll in crumbs, then shape in form of nests. Dip in egg, again in crumbs, fry in deep fat, and drain. Put a cube of jelly in each croquette. Arrange on a folded napkin, and garnish with parsley, or serve around game. Sweet Rice Croquettes To rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Rice and Tomato Croquettes ½ cup rice ¾ cup stock ½ can tomatoes 1 slice onion 1 slice carrot 1 sprig parsley 1 sprig thyme 2 cloves ¼ teaspoon peppercorns 1 teaspoon sugar 1 egg ¼ cup grated cheese 1 tablespoon butter ½ teaspoon salt Few grains cayenne Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Oyster Crabs à la Newburg 1 cup oyster crabs 1 cup mushroom caps ⅓ cup Sherry wine ¼ cup butter 1 tablespoon flour Salt Cayenne Nutmeg ¾ cup cream Yolks two eggs 1 tablespoon brandy Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy. Oyster and Macaroni Croquettes ⅓ cup macaroni, broken in ½ inch pieces 1 pint oysters 1 cup Thick White Sauce Few grains cayenne Few grains mace ½ teaspoon lemon juice ¼ cup grated cheese Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water.