Bean Croquettes
1 pint white beans, 1/2 cup cream, yolk 2 eggs, 1 tablespoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, and pepper to taste. Soak beans over night, drain, cover them with fresh water, boil an hour, drain, throw away water, cover with fresh water and boil until tender; drain and press beans through colander. Rub Crisco and flour together, add cream, stir until almost boiling, then add yolks of eggs. Stir again for a minute over fire, add bean pulp and all seasonings; mix and turn out to cool. When cool, form into cylinders, dip in egg, roll in breadcrumbs and fry in hot Crisco. Serve with tomato sauce. Chicken, a la King 1/2 boiled chicken (one pint in thick pieces), 2 tablespoons Crisco, 2 fresh mushrooms, 1 cup cream, 1/2 cup sherry wine, yolks 2 eggs, 1 teaspoon salt, 1 green pepper and 1 red pepper, cut in long thin strips. Melt Crisco, add mushrooms, cook 5 minutes. Add chicken, heat through, add salt, wine and the strips of peppers. (The chicken should be removed from bone in long thick pieces.) Beat yolks until light, add cream, cook over boiling water or in chafing dish, stirring constantly until thickened, about 1 1/2 minutes; then pour over hot chicken mixture and serve at once on toast.