Breakfast, Luncheon and Tea. Marion Harland

      2 large cups of fine-grained hominy, boiled and cold.

      2 eggs, well beaten.

      2 table-spoonfuls melted butter.

      Salt to taste.

      Work the butter well into the hominy until the latter is smooth and soft, then the eggs, beating hard for two or three minutes with a wooden spoon, season, and make into balls or rolls with floured hands. Roll each in flour, and fry to a yellow-brown in sweet lard.

Potato Croquettes.

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      2 cups mashed potato, cold and free from lumps.

      2 eggs beaten to a froth.

      1 table-spoonful melted butter.

      Salt and pepper to taste.

      1 egg beaten in a separate vessel.

      1 teacupful cracker-crumbs.

      Mix as you do hominy croquettes, roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry.

      This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.

Rice Croquettes.

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      2 cups cold boiled rice.

      2 table-spoonfuls melted butter.

      3 eggs, beaten light.

      A little flour.

      1 raw egg and half a cup of powdered cracker.

      2 table-spoonfuls white sugar.

      A large pinch of finely grated lemon-peel, and salt to taste.

      Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs. Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end outward, at the large end, and the stalk of another projecting from the small, to represent the pear-stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquette, of whatever composed, ceases to be a delicacy. Roll in flour, then in the beaten egg, lastly in the powdered cracker, and fry, a few at a time, in sweet lard or butter.

      Rice croquettes are sometimes eaten, with powdered sugar sprinkled thickly over them, as a dessert, or sweet sauce is served with them. They are delicious when properly mixed and cooked.

Cannelon of Veal.

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      2 pounds of cold roast or stewed veal. The remains of a stewed and stuffed fillet are good for this purpose, especially if underdone.

      1 pound cold boiled ham.

      1 large cupful gravy. If you have none left over, make it of the refuse bits of the cold meat, such as fat, skin, etc.

      1 small teaspoonful finely minced lemon-peel, the same of mace, and a table-spoonful chopped parsley.

      Salt and pepper.

      1 cupful bread-crumbs, dry and fine.

      Yolks of 3 eggs beaten light, reserving the whites for glazing the cannelon when done.

      Chop the meat very well, season it and stir in the beaten yolks; wet with half the gravy, and mix in the bread-crumbs. It should be just soft enough to handle without running into a shapeless mass. Flour your hands and make it into a roll about three times as long as it is broad. Flour the outside well and lay it in a greased baking-pan. Cover and set in the oven until it is smoking hot, when remove the cover and brown quickly. Draw to the oven-door and brush over with white of egg, shut the door for one minute to set this, and transfer the cannelon, by the help of a cake-turner or a wooden paddle, to a hot dish. Lay three-cornered pieces of fried bread close about it, and pour a rich gravy over all.

      You can make a really elegant dish of this by adding to the gravy a half-pint of sliced mushrooms, and stewing them in it until they are tender and savory, then pouring them over the rouleau of meat.

      A savory and inexpensive dish, and a good entrée at a family dinner. Of course you can vary the size to suit the remnants of meat.

Cannelon of Beef

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      Is made precisely like one of veal, except that mashed potato is substituted for bread-crumbs, and an onion is stewed in the gravy before the latter is strained over the baked roll of meat.

      Green pickles or olives are a palatable accompaniment to it.

A Pretty Breakfast Dish

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      May be made of croquettes of fish, lobster, fowl or meat in the shape of hen’s eggs, heaped upon a dish and surrounded by very thin strips of fried potato, arranged to look as much as possible like straw. If sauce is poured over the croquettes, be careful not to let it deluge the potato that forms the nest.