1
Make into balls, roll in cracker dust and fry in boiling lard.
2
Make into little cakes, and fry a light brown in boiling lard.
3
Fry the croquettes in boiling lard and enough to cover them.
4
Then form into egg-shaped balls and fry brown in boiling lard.
5
Roll into balls, egg and bread crumb them and fry in boiling lard.
6
Put one clam into one teaspoonful of batter and drop into boiling lard.
7
Roll in flour and dip in egg, and fry in boiling lard or olive-oil.
8
Form into shape roll in beaten egg and crumbs, and fry in boiling lard.
9
Make in small balls egg-shaped, and fry in boiling lard.
10
Have over the fire a kettle containing two or three inches of boiling lard.
11
Form the croquettes, egg and bread, crumb them and fry them delicately in boiling lard.
12
INGREDIENTS.-Eggand bread crumbs, a little flour; boiling lard.
13
Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown.
14
Dip each piece in batter, and drop in boiling lard, or chop and mix with batter.
15
Beat to a light thick batter and fry a spoonful at a time in boiling lard.
16
INGREDIENTS.-Flounders ,egg ,andbread crumbs; boiling lard.