Angels on Horseback

Ingredients

• two tablespoons cream
• one pint rich cream
• half wineglass of sherry
• one cup cream
• one pint of finely chopped meat
• one teaspoon of salt
• one tablespoon of chopped parsley
• one tablespoon of onion juice
• half pint of milk over the fire
• one tablespoon of butter
• one pound of mushrooms
• half pint of chicken broth
• a cup of boiled carrots
• a teaspoon of pepper
• a dash of red pep- per
• a teaspoonful of grated onion
• a tablespoonful of butter
• a teaspoonful of milk
• one chicken chopped fine
• one pair sweet-breads parboiled
• one large chicken
• one hard-boiled egg
• two table- kntrkks
• 75 spoons of flour
• two heaping table- spoons of flour
• four raw eggs
• two eggs beaten smooth
• half full of hot lard
• 76 landmarks club cook book
• salt
• parsley
• pepper

Directions

1. Wrap medium sized oysters in slices of bacon, fastening with small splinters. Lay in a hot frying pan and fry a crisp brown. Serve hot on toasted crackers.

2. Charlotte E. Hahn. CARROT FRITTERS.

3. Beat into a julp a cup of boiled carrots and pass through a sieve. Add two tablespoons cream and two well beaten eggs. Put a piece "of lard in a frying pan, when hot shape the mix- ture into fritters, fry and place on a hot dish. Serve with a brown sauce.

4. A Friend. CHICKEN PATTIES.

5. Breast of one chicken chopped fine, one pair sweet-breads parboiled and then cooked a short time in soup stock. Chop mushrooms and sweet-breads, but not too fine, season with •salt. Make a sauce of soup stock, drawn butter and cream and mix thoroughly.

6. Mrs. Stephen M. White. CHICKEN A LA TERRAPIN.

7. One large chicken, one pint rich cream, one hard-boiled egg, half wineglass of sherry. Cut your chicken as for salad ; put one cup cream on and thicken with a teaspoon corn starch; add chicken and the egg well beaten as you remove from fire, also wine. Serve hot or cold.

8. Mrs. J. G. Mossin. CROQUETTES.

9. Mix thoroughly one pint of finely chopped meat (chicken preferred), one teaspoon of salt, one tablespoon of chopped parsley, one-eighth of a teaspoon of pepper, a dash of red pep- per and one tablespoon of onion juice. Put half pint of milk over the fire, add one tablespoon of butter and two table-

10. spoons of flour ; let thicken and stir into the other ingredients. When cold form into balls, dip in egg, then in bread crumbs, and fry in deep, hot fat. Serve with tomato sauce.

11. Mrs. Nannie M. Griffith, Johannesburg. CHICKEN CROQUETTES.

12. Use cold roast or boiled chicken chopped fine (not too fine), three-quarters of a pound to one pound of mushrooms or half can mushrooms cut in small dices. Put into a saucepan a teaspoonful of grated onion and a tablespoonful of butter and let them begin to brown. Then stir in two heaping table- spoons of flour and half pint of chicken broth or of water mixed with the liquor of the canned mushrooms. Then add the chicken (chopped) and mushrooms, a palatable seasoning of salt and pepper and a glass of sherry. Stir the croquette mixture until it begins to boil, then draw the saucepan to the side of the fire and stir in the yolks of four raw eggs. After the eggs are added, pour the mixture upon an oiled dish and cool it. After the croquettes mixture is cold, fry the croquette as follows : Have ready a deep bowl containing two eggs beaten smooth, a large platter full of cracker dust or fine bread crumbs, and over the fire a frying kettle half full of hot lard. Wet the hands with cold water, form the croquettes like large corks, handling them very lightly and quickly. Roll them in crumbs, then dip them in the beaten egg and again roll in the crumbs. Fry them a golden brown in the hot lard. When the croquettes are done, take them out of the fat with a skim- mer, lay them on brown paper for a moment to free them from grease and then serve.

13. Mrs. John T. Griffith. CROQUETTES OF FISH.

14. Take any kind of boiled fish, separate it from the bones care- fully, chop with a little parsley and salt and pepper to taste. Beat up an egg with a teaspoonful of milk and flour. Roll the fish balls and turn them in the beaten egg and cracker crumbs or bread. Fry a light brown, and serve with mayonnaise or lemon sauce.

15. Mrs. Hermann Hellman. 6

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Mushroom	1/2 cup sliced (35g)	15
Black Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Meat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.