Nut Croquettes

1 cup chopped nuts (not too fine), hickory, pecan, pine or butternuts, or a mixture of two with some almonds if desired; 2 cups boiled rice or hominy, 1 1/2 tablespn. oil or melted butter, salt, sage. Mix, shape into rolls about I in. in diameter and 2 1/2 in. in length. Egg and crumb; bake in quick oven until just heated through and delicately browned, 8 to 10 m. Serve plain or with any desired sauce or vegetable.

Nut Croquettes No. 2

1 cup chopped nuts, 1 cup cooked rice, any desired seasoning or none, salt; mix.

Sauce-2 tablespns. oil 1/2, cup flour 1 - 1 1/4 cup milk

1 egg or yolk only or no egg-salt

Heat but do not brown the oil, add half the flour, then the milk, and when smooth, the salt and the remainder of the flour, and combine with mixed nuts and rice. Cool, shape, egg, crumb, bake. Crumb also before dipping in egg the same as Trumese croquettes, if necessary. Bake only until beginning to crack. Serve at once.

Savory Nut Croquettes

1 cup stale, quite dry, bread crumbs, 1/2 cup (scant) milk or consomme, 1/4 - 1/2 level teaspn. powdered leaf sage or winter savory, 1/2 cup black walnut or butternut meats, salt. Mix, shape, egg, crumb, bake.

1 cup chopped mixed nuts may be used and celery salt or no flavoring. Hickory nut meats alone, require no flavoring.