Rice And Cheese Croquettes

1 tablespoonful of butter 1 tablespoonful of flour ¼ teaspoonful of salt ¼ teaspoonful of paprika

¼ cup of milk 1 cup of cooked rice 4 tablespoonfuls or more of grated cheese

Make a sauce of the first five ingredients and stir in the rice and the cheese. The rice may be hot or cold, but the grains must be distinct. Mix with a silver fork. When cold shape into six croquettes and finish as usual.

Savory Kornlet Croquettes

3 tablespoonfuls of butter 1 slice of onion

½ green or red pepper

4 tablespoonfuls of flour ½ teaspoonful of salt

¼ cup of tomato puree

1 cup of kornlet or corn puree

1 egg

Bread crumbs, sifted

Chopped parsley

Melt the butter; in it cook the onion and pepper, chopped very fine. When the vegetables are softened and slightly yellowed, add the flour and salt; stir until bubbling; add the tomato, and stir until boiling; add the kornlet, let boil up once, then turn upon a buttered plate. When cold form into eight cylinder shapes, roll in sifted crumbs, beaten egg and crumbs. Fry in deep fat. Fine-chopped parsley mixed through the crumbs is always a pleasing addition to croquettes.

Surprise Croquettes

1 pint of hot mashed potato

Yolk of one egg

1 tablespoonful of butter

Salt, cayenne, celery, salt to taste

A few drops of onion juice, or chopped chives A little chopped parsley 6 small cooked sausages

To the potato, add the other ingredients, - save the sausages, - the yolk of egg, beaten light, and beat thoroughly. Cut the sausages in halves, lengthwise, and mold a half in the center of each croquette, entirely covering it with the potato. Cover with egg and crumbs and fry as usual.