Chicken Croquettes

Mrs. Curtis's Cook Book cira. 1908

Note: The recipe has "good" written in old script with a pencil in my book.

Chicken Croquettes.

1 1/2 cupfuls chopped chicken,
3/4 cupful chopped ham,
6 chopped mushrooms,
4 tablespoonfuls flour,
2 tablespoonfuls butter,
1 cupful chicken stock,
1 tablespoonful cream,
Pepper and salt,
Nutmeg,
1 teaspoonful lemon juice.

Put in a saucepan the flour and butter. Mix till the butter absorbs the flour, then add stock made from boiling up the bones of the chicken, and stir till it becomes a thick paste.

Add cream, pepper and salt enough to season, a little nutmeg and lemon juice.

Stir in the chopped chicken and mushrooms.And the ham

Mix well and turn on a plate to cool.

When cold, roll a tablespoonful of the mixture into an oblong shape, dip in egg and bread crumbs, and fry in hot fat.

-Margaret Bailey

Yorkshire Pudding with Roast Beef

The everyday cookbook circa 1887

Have your meat ready for roasting on Saturday, always. Roast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done mix the pudding.

Yorkshire Pudding;
One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour-prepared flour is best(white flour?); one teaspoon salt.
Use less flour if batter grows stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter.
In serving, cut the pudding into squares and lay about the meat in the dish.
It is very delicious.