Croquettes

To one pound finely chopped cold meat add one small onion, pepper, salt, and a little more than one tablespoonful flour, one cup of gravy or water. Let cook till thick. Put away till cold. Form into balls, dip in egg and crumbs. Fry in plenty of hot grease. Especially good for cold mutton - Mrs. Thomas Maddock, Williams, Ariz.

Beef And Rice Croquettes

Two cups finely chopped meat, two cups fresh boiled rice, salt, pepper, onion juice, a little nutmeg and chopped parsley. Add the rice to the meat, put in seasoning, shape into croquettes, dip in beaten egg, roll in bread crumbs and fry in hot lard. - Mrs. William Hayward, Los Angeles, Cal.

Chicken Croquettes

One pint of chicken chopped fine, mix with a sauce made as follows: Three tablespoons flour, three tablespoons melted butter, one tablespoon parsley, one-half tablespoons onion juice, a little black pepper and salt. Stir Well together one cup warm chicken broth and one-half cup of milk, cook until smooth. Let this cool, and then mix with chicken. Shape this into croquettes - a tablespoon of this mixture makes one croquette. Let stand awhile, dip into beaten egg, then into dry bread or cracker crumbs and fry in hot fat. Dry on paper and serve hot. - Miss Berth Peet, Monticello, Ind.

Chicken Croquettes

Boil one good sized chicken until tender, when cold take all the meat from bones and chop or grind it with one can of mushrooms. Soak one-half pound of bread crumbs in. one and one-half pint of the chicken broth. Add one-fourth pound of butter, one teaspoon of chopped onion and four eggs mix all together and cook. Season with celery seed, salt -and pepper and chopped parsley. When cool shape the croquettes into pears with a whole clove for the stem (added after cooking) and drop into boiling lard enough to cover them. A small piece of fresh lean boiled pork may be used instead of the mushrooms or one cup of sweetbreads. - Mrs. K. W. Williams, Cynthiana, Ky.

Fish Croquettes

One pint cold boiled fish, free from skin and bone and minced fine, one pint hot mashed potato, one tablespoonful butter, one-half cup hot milk, one egg well beaten, pepper and salt and a little chopped parsley. Mix thoroughly and let cool. When cold make into balls, dip into a beaten egg, roll in bread crumbs, fry in hot lard. - Contributed, Williams, Ariz.

Meat Croquettes

Run any kind of cold meat through meat grinder, season with pepper and salt, mix with a beaten egg and one tea-spoonful of lemon juice, roll in cracker meal and fry in hot lard. - Mrs. A. Lebsch, Williams, Ariz.

Potato Croquettes

Mash boiled potatoes for croquettes, and one tablespoon butter, two tablesoons milk, salt and pepper and the beaten yolk of one egg. Stir well, shape into long thin rolls, dip in egg and cracker crums and fry in hot fat. Serve hot on a platter with a border af creamed peas. - Contributed.

Sweet Potato Croquettes

Three cups mashed sweet potatoes, two eggs, butter size of egg, little milk, salt to suit taste. When cold mold into balls. Roll in egg and cracker dust fry in deep lard as for doughnuts. - Mrs. John Juhl, Williams, Ariz.

Salmon Croquettes

Mix half can salmon with one cup mashed potatoes. Beat one egg, salt, paprika to taste. Mix well and mold into croquettes. Roll in egg and bread crumbs. Fry in deep fat - Mrs. Wm. Hayward, Los Angeles, Cal.

Salmon Croquettes

Drain one can of salmon and pour over hot water to remove as much of the oil as possible, then dry on a piece of cheesecloth; separate into flakes. There should be one and three-fourths cupfuls. Add one cupful of thick white sauce, using three tablespoonfuls of butter, one-third cupful of flour and one cupful of milk. Season with one and one-half teaspoon-fuls of lemon juice, three-fourths of a teaspoonful of salt and a few grains of cayenne. Shape, crumb and fry the same as other croquettes.

French Potato Croquettes

Prepare and cook potatoes same as for potato croquettes. To two cupfuls of hot mashed potatoes add one tablespoonful of butter, three tablespoonfuls of cream, one-third of a cupful of grated cheese, three-fourths of a teaspoonful of salt, one-eighth of a teaspoonful of paprika, a slight grating of nutmeg and the yolks of two eggs. Beat thoroughly, shape in balls, then in rolls, pointed at ends. Roll in flour, egg and crumbs, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat and drain on browrl paper.