Corn Meal Mush

Sliced in plain or fancy shapes, dipped in crumbs, egg and crumbs again and fried in deep fat, is served with game. Before the mush is quite cool it can be molded in croquette shapes, crumbed and egged.

Macaroni And Spaghetti Croquettes

Break in small pieces, plunge in boiling salted water, cook until tender, drain, cool, then cut in small rings. Add to each cupful one tablespoonful of grated cheese, one-fourth teaspoonful of paprica and mix together with a very little heavy white sauce, just enough to hold the mixture together. When cool mould and dip in crumbs, egg and crumbs. Serve with tomato, poulette or mushroom sauce.

Oyster Croquettes

Pick over carefully, so as to remove all pieces of shell. Rinse through a strainer. Allow them to cook five minutes in their own liquor. Drain. When cool cut in small pieces. Mix with a sauce made of one-half cream and the rest of liquid the oysters were strained from. Melt two tablespoonfuls of butter in a sauce pan, add to it three tablespoonfuls of flour, one-fourth teaspoonful salt, a speck of pepper. When smooth stir into it gradually the oyster liquor, then the cream. Cook for ten minutes, stirring often, then add a slightly beaten egg. Cook five minutes, mix with the oysters; when cold, egg and crumb. Serve with cream or shrimp sauce.

Shad Roe Croquettes

Cook the roe in boiling salted water, with one tablespoonful of lemon juice, for twenty minutes. Drain, cut in fine pieces, mix with the heavy white sauce that has had one egg added to and cooked in it for five minutes. Season with salt and pepper. When cold, mould, egg and crumb. Serve with Hollandaise or cucumber sauce.

Lobster Cutlets

These can be formed in the shape of a croquette or cutlet. Buy a cooked lobster, remove the meat, cut in fine pieces, mix with the heavy white sauce that has an egg cooked in it for five minutes, mould and crumb. Fry. Stick into the small end of the cutlet a claw. Serve surrounded with peas, a white or Hol-landaise sauce.

Salmon Cutlets

Are made in the same way, with the addition of lemon juice and a little chopped parsley. White fish can be used the same.

Clam Croquettes

One cup of minced clams drained from the liquid. Mix with heavy white sauce made of half cream and half the liquor from the clams. Season with salt and pepper. When cool, mould, egg and crumb. Serve with Bearnaise or tartare sauce.

Sweet And White Potato Croquettes

Two cups hot, well-mashed potato, one tablespoon-ful of butter, a little pepper, one teaspoonful salt, a little celery salt, a few drops of onion juice, one tea-spoonful of chopped parsley, the beaten yolk of an egg, add a little cream or milk if not moist enough to mould. Roll in crumbs and egg and crumbs. Fry in smoking-hot fat.

Potatoes In Surprise

Use for these sweet or white potato croquette mixture. Take one tablespoonful and mould it flat in the hand, about half an inch thick. Drop into the center of it one teaspoonful of creamed chicken, mushrooms or sweetbreads that have been highly seasoned, fold the potato over it and mould, egg and crumb, like other croquettes. Serve with poulette sauce.