1/2 lb. trumese 1 tablespn. grated onion

1/2 teaspn. celery salt, or 1/2 teaspn. powdered sage

1 1/2 tablespn. fine cut celery 2 teaspns. chopped parsley

Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.

Sauce-2 tablespns. oil 2 tablespns. grated onion

1/3 cup browned flour No. 1 1 teaspn. browned flour No.3 1/2 cup white flour 1/4 cup strained tomato

1 teaspn. salt

Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown, If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well made croquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes.

This quantity will make twelve croquettes. They may be shaped into cones if preferred.

In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, I teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked.

All ready croquettes may be kept in a cold place for a day or two before baking when necessary.

Trumese Croquettes No. 2

Chop or grind trumese to make 3/4 - 1 qt. Add 1 1/2 - 2 teaspns. salt, 2 tablespns. each chopped parsley and grated onion. Fine cut celery may be used instead of onion.


Rub to a smooth paste 5 1/2 tablespns. of flour and 2-3 of butter or oil. Pour I pt. of boiling milk over slowly, stirring. Boil well, add trumese, mix, cool. When cold, form into croquettes, dip in egg, roll in crumbs, bake.

Brother Barnett's Savory Trumese and Rice Croquettes

Use recipe for Trumese and Rice Timbale, p. 170. Flavor with sage or winter savory, shape into croquettes, bake. Serve with sauce 4, 9, 12, 44 or 54. You will be surprised to see how nice these are. Cooked hominy grits or chopped boiled macaroni may be used in place of rice.

Russian Croquettes

Cover small rolls of Elsa's roll, p. 171, or of filling for cannelon of trumese, p. 171, with pastry crust. Bake. Serve with eighths of red apples, sections of orange or with baked bananas, or with any suitable sauce or vegetable.