How We Cook in Tennessee

Ingredients

• three-quarters cup of sweet milk
• one tablespoonful butter
• half teaspoonful of celery seed
• one cup of cream
• one teaspoon of flour
• one-third cup of cracker crumbs
• one cup rolled bread crumbs
• one cup of beef suet chopped fine
• one-half cup of rich cream
• 67 sauce of three-quarters cup of sweet milk
• two raw eggs
• one hen
• two sets of brains
• two eggs
• one tablespoon- ful butter
• one hard boiled egg
• one large chicken
• two sets of calf brains
• one lemon
• one nutmeg
• one large hen boiled tender
• salt
• pepper
• nutmeg
• parsley

Directions

1. sauce of three-quarters cup of sweet milk, one tablespoonful butter, make thick with flour and after brains and sauce are cold mix together; season highly with salt and pepper, make into a shape of a pear any size you like, roll in cracker crumbs and fry in hot lard. — Mrs. J. E. Mercer.

2. Salmon Croquettes. — Remove bones, season with salt and pep- per, chop fine with celery or lettuce, add half teaspoonful of celery seed and two raw eggs. Mold into shape, roll in cracker crumbs, and fry in hot lard until light brown.

3. Chicken and Brain Croquettes. — Boil one hen, grind it up in a meat grinder; parboil two sets of brains, and mash fine; mix this with the chicken. Beat whites of two eggs and mix with chicken and brains. Season to taste, and mix with the follow- ing cream dressing : One cup of cream or milk, one tablespoon- ful butter with one teaspoon of flour ; let it come to a boil, then add the butter and flour creamed together. Mix the cream dressing, chicken and brains with one-third cup of cracker crumbs. Let it cool, then shape as desired and roll in the yolks of two eggs and then in cracker crumbs. Have a deep vessel of lard boiling hot, into which drop the croquettes and let remain until they are a light brown. — Miss Pattie Crook.

4. Ham Croquettes. — Run cold boiled ham through meat chop- per, also one hard boiled egg. To every cup ground meat put one cup rolled bread crumbs and one hard boiled egg. Add pepper and nutmeg to taste. When ready to use, wet up with sweet cream, make out in croquettes and fry.

5. Chicken Croquettes. — Boil one large chicken, before it is done drop in two sets of calf brains, and cook until done, chop to- gether very fine. Add to it one cup of beef suet chopped fine, one-half cup of rich cream, juice of one lemon, one nutmeg, grated, red pepper, salt and a little parsley. Roll into any shape desired and dip in yolk of egg and cracker crumbs and cook in a sufficiency of boiling lard.

6. Chicken Croquettes, — To one large hen boiled tender and

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.

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