Potato Or Hominy Croquettes

4 cups mashed potatoes or cooked hominy 2 tablespoons cream or milk Salt and pepper Chopped parsley

Onion-juice Nutmeg 2 egg-yolks Egg and crumbs

To the mashed hot potatoes or hominy, add cream or milk, and seasonings. Mix well and beat until light, add the well-beaten yolks of eggs and let stand till cold. Shape into oblong or pear-shaped croquettes, roll in fine bread-crumbs, then in beaten egg, and again in crumbs. Fry at once, until brown, in hot fat (375°-390° F.).

Potato croquettes may be made more, dainty by rubbing the potato mixture through a sieve before adding the eggs. Shorty leafless stalks of parsley thrust into pear-shaped croquettes after the manner of stems will make them very attractive.

Rice Croquettes

1 cup boiled rice 1/4 cup milk 1 tablespoon sugar 1 teaspoon salt

Grated lemon-peel Egg and crumbs

Combine rice, milk, sugar, salt, grateid lemon-peel and the well-beaten egg, and when cold, shape in ovals, roll in egg, then in bread-crumbs or rolled crackers, and fry a rich brown in deep fat (375°-390° F.).

Rice Fan-Tan

1/2 cup rice 2 cups milk 1/2 teaspoon salt 2 tablespoons sugar

1 egg

1/2 cup candied fruits Egg and crumbs Powdered sugar

Cook rice in milk until very soft. Stir in salt, sugar and well-beaten egg, and remove at once from the fire. Mix in cut up candied fruits - cherries, apricots, pineapple, etc. - and turn into a shallow, well-oiled pan to cool. When firm, cut into strips about one and one-half inches wide and three inches long, dip into egg then into bread-crumbs and brown delicately on both sides in butter or other fat. Drain, dust with powdered sugar and serve hot.

Rice Fan Tan 73Rice Fan Tan 74

Fried Or Sauteed Mush

No. 1.

Make mush according to directions given (Index). Turn it into a shallow greased pan, smoothing the surface. When it is cold, turn it from the pan, cut in slices or cubes, dip in fine bread or cracker-crumbs, then in beaten egg, adding three tablespoons of milk to each egg, and then again in the crumbs. Fry in deep fat (375°-390° F.). Drain on soft paper. Serve hot with jelly sauce or sirup.

No. 2 - Cut cold mush into slices about one-fourth of an inch thick, and saute until brown and crisp in a very little fat; if preferred, the slices may be sprinkled with flour, or dipped first in salted beaten egg and then in bread or cracker-crumbs, before sauteing. Hominy and other cereals may be fried in the same way.


(For sweet fritters and fritter batter, see Index),

Clam Fritters

24 soft clams

2 cups flour

2 teaspoons baking-powder

1/2 teaspoon salt

1 cup milk

1/2 cup clam liquor

2 eggs

Salt and pepper

Make a batter of flour, baking-powder, salt, milk, clam liquor and well-beaten eggs. Chop the clams, season with salt and pepper and add to the batter. Drop by tablespoonfuls into deep fat (360°-370° F.) and fry two to three minutes.