Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Croquettes

11/2 cups cold chicken 1 tablespoon butter 1 tablespoon flour 1/2 cup milk or stock 1/2 teaspoon onion juice 12 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 tablespoon lemon juice Dash of nutmeg 1 egg Bread crumbs and beaten egg Cook the flour in the seasonings and chicken. beaten; mix and cool.

Cook the flour in the butter; add the milk gradually; then the Remove from the fire; add the egg, well Shape in small cones; dip in another

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