How We Cook in Tennessee

Ingredients

• three tablespoons melted butter
• one pint of sweet milk
• one cup grated ham
• two cups mashed irish potatoes
• one tablespoon of butter
• one pound cooked salmon
• one cupful sweet cream
• two tablespoons butter
• one tablespoonful flour
• one pint bread crumbs
• one cup of cold boiled
• one cup bread crumbs
• two cups of cold boiled how we cook in tennessee
• one tablespoonful of butter
• a dash of red pepper
• a large teaspoonful of ham
• four eggs beaten well
• one lemon
• three eggs
• two eggs
• two sets hog brains
• three well beaten eggs
• 69 potatoes cut fine
• one egg
• pepper
• salt
• parsley

Directions

1. choppen very fine, three tablespoons melted butter, four eggs beaten well, pepper and salt, celery seed and onion juice to taste, a little chopped parsley and juice of one lemon, one pint of sweet milk ; let it come to a boil and stir in rolled crack- .ers until it is very stiff, taking care not to burn. Mix with the chicken while warm and then make into shapes and set aside to harden. When cold dip it in beaten white of egg, then in cracker crumbs, fry in boiling lard. Use a little cayenne pep- per. Put the seasoning well into the chicken. — Miss Lizzie Treadwell.

2. Ham Croquettes. — One cup grated ham, two cups mashed Irish potatoes, one tablespoon of butter, yolks of three eggs, a dash of red pepper. Mix hot mashed potatoes, butter and yolks of two eggs, beat until cool, and put other yolk with the ham in frying pan, and stir over fire one minute. Take off and when cool, form balls of mashed potatoes, pressing into each ball a large teaspoonful of ham; fold the potato over it, roll in egg and cracker crumbs and fry in hot lard.

3. Brain Croquettes. — Two sets hog brains, two eggs, cracker crumbs. Parboil the brains, allow them to cool, chop fine, beating in the eggs and a few crumbs with salt and pepper to taste. Make into shapes, roll in crumbs and fry in hot lard. — Miss Guy Leeper.

4. Salmon Croquettes. — One pound cooked salmon, one cupful sweet cream, two tablespoons butter, one tablespoonful flour, three eggs, one pint bread crumbs, pepper, salt. Mix flour and butter together, scald cream, stir in flour and butter, salmon and seasoning, let boil for one minute. Stir into this three well beaten eggs and remove from fire. When cold proceed as with other croquettes, or it can be put in a can and steamed and sliced. When cold is very nice with salad dressing. — Mrs. J. E. Ryley.

5. Ham Croquettes. — One cup of cold boiled or baked ham cut with fine plate, one cup bread crumbs, two cups of cold boiled

6. HOW WE COOK IN TENNESSEE. 69

7. potatoes cut fine, one tablespoonful of butter, one egg. Make into balls, roll in bread crumbs; fry in. hot fat.

8. Canned Chicken Croquettes. — Bind can of chicken with a raw egg, or more, if needed, and season to taste. Shape into cro- quettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce. This is a favorite dish for luncheons, when either sweetbreads or mushrooms are added to the chick- en. French peas are used for a garnish.

9. Southwestern Baptist University

Nutrition, whole recipe (rough)

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