Sweet Potato Croquettes

2 1/2 cupfuls riced sweet potato 2 tablespoonfuls butter 2 tablespoonfuls milk or cream

1 well-beaten egg 1 teaspoonful salt 3 tablespoonfuls chopped almonds (optional) Few grains pepper

Mix the ingredients in the order given, shape and cook according to general directions.

Corn Croquettes

I can corn

1/2 green pepper, minced

1/2 tablespoonful parsley, minced 1/2 teaspoonful salt

1/8 teaspoonful pepper 1/4 cupful butter or oleomargarine 6 tablespoonfuls flour

Remove the core and seeds from the pepper; then mince it. Let it boil two minutes, drain and add to the corn with the seasonings. Heat the mixture to boiling point and thicken with the fat and flour rubbed together. The exact amount of flour varies with the wetness of the corn. Chill the mixture and form into balls, egg and crumb and fry according to general directions.

Egg Croquettes

6 hard-cooked eggs 2 tablespoonfuls butter 1 tablespoonful minced onion 6 tablespoonfuls flour

1 tablespoonful pounded sardines or anchovies 1/2 teaspoonful salt 1/8 teaspoonful pepper 3/4 cupful white soup stock

Hard cook the eggs, then cool and chop them. Cook the butter and onions together for three minutes, then add the flour and stock. Let boil, turn in the anchovies and season. Add the eggs, cool, shape like eggs, egg and crumb and fry according to general directions.

Lentil Croquettes

1 cupful lentils

1 cupful cooked brown or uncoated rice 1 egg yolk 1 teaspoonful salt

Few stalks celery 1 teaspoonful minced parsley 1/4 teaspoonful onion juice 1/8 teaspoonful pepper Grating of nutmeg

Soak the lentils over night. Wash thoroughly, drain, add the celery, cover with boiling water and cook until the centers are tender. Drain well again and press through a colander. Add the rice, the egg and other seasonings. Cool and form into balls, and cook according to general directions.

Cheese Croquettes

3 tablespoonfuls butter 1/2 cupful flour 1 cupful milk 1 egg

1 1/4 cupfuls chopped American cheese 1/2 teaspoonful salt 1/8 teaspoonful paprika

Make a white sauce of the butter, flour, salt, paprika and milk. Mix together the cheese and the egg, add to the sauce and cook until the cheese is melted, then chill. Shape into balls, egg, and fry according to general directions.

Tuna Fish Croquettes

2 cupfuls flaked tuna fish 3/4 cupful White Sauce No. 3 Few grains cayenne

2 teaspoonfuls lemon juice 1/2 teaspoonful salt

Add the sauce to the fish with the lemon juice, salt and cayenne. Cool thoroughly, then shape, egg, crumb, and cook according to general directions.

Serve with white sauce containing sliced stuffed olives and a chopped hard-cooked egg.

Shad Roe Croquettes

1 pair shad roe 1 egg

3 tablespoonfuls melted butter

1/2 teaspoonful salt 1/8 teaspoonful pepper Cracker crumbs

Simmer the shad roe for twenty minutes in water to cover, containing two cloves, a bit of bay leaf and a sliced onion. When tender, pick in bits with a fork, and mix with the butter, salt, pepper and egg, unbeaten, adding the crumbs as necessary to thicken. Serve with horseradish sauce.