The New Dr. Price Cookbook eBook

This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

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

Copyrights
Project Gutenberg
The New Dr. Price Cookbook from Project Gutenberg. Public domain.
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