FANCY OMELETS

A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.

CROQUETTES

CHICKEN CROQUETTES

2 cups chopped chicken 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 eggs bread crumbs

Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley.  Boil 3 minutes.  Add chicken; mix well and pour out on platter to cool.  When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm.  Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs.  Lay on plate which has been sprinkled with bread crumbs.  Fry in deep hot fat until brown.  Drain and serve.

RICE CROQUETTES

1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley bread crumbs

Wash rice several times and boil with 2 quarts boiling water 30 minutes.  Drain well and put into top of double boiler.  Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens.  Cool and shape into cones, balls or oval cakes.  Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk.  Roll in bread crumbs and fry in deep hot fat until brown.

SALMON CROQUETTES

1 cup boned salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice

Make a cream sauce with the butter, flour, milk, salt and pepper.  Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken.  Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs.  Fry in deep hot fat.

NUT AND POTATO CROQUETTES

2 cups hot riced potatoes 1/4 cup cream or milk 1/2 teaspoon salt 1/8 teaspoon pepper few grains cayenne yolk of 1 egg 1/3 cup chopped pecan nut meats 1/2 teaspoon Dr. Price’s Baking Powder

Mix all ingredients with fork until light.  Shape as for croquettes.  Roll in bread crumbs.  Dip in egg which has been mixed with a little cold water.  Roll in bread crumbs again and fry in deep hot fat until brown.  Drain on unglazed paper and serve.

LUNCHEON AND OTHER DISHES