Rice And Mushroom Croquettes

2 cups cooked rice ½ lb. mushrooms ½ cup thick white sauce ½ teaspoon salt ½ teaspoon pepper

1 tablespoon butter

Wash the mushrooms. Remove the stems and peel the caps; cut into pieces. (Keep out six medium-sized caps for the sauce.)

Sprinkle with salt and pepper, and fry ten minutes in a vegetable fat.

Add rice; then white sauce (recipe below); and form into croquettes. Dredge with corn flour; dip in beaten egg, and roll in bread crumbs. Fry in deep vegetable fat and serve with brown mushroom sauce.

White Sauce

1 tablespoon butter

1 heaping tablespoon corn flour,

2 cups milk

½ teaspoon salt Few grains pepper

Melt the butter and stir in the corn flour until it is a smooth paste. Pour over one cup of hot milk; add salt and pepper and cook in double-boiler five minutes.

Brown Mushroom Sauce

6 medium-sized mushrooms

1 tablespoon butter

1 heaping tablespoon corn flour

1 pint chicken or meat stock ½ teaspoon salt Few grains of pepper

Heat the butter; add flour and brown. Then add salt and pepper and stir in stock until it is a smooth paste. Cook five minutes and add mushroom caps.

Roast Oysters

Take the large-sized oysters on half shell, remove from shell and scrub shell inside and out thoroughly. Then place one oyster on each shell and cover with the following, mixed together:

½ cup bread or cracker crumbs 1 teaspoon salt Dash of pepper A tiny bit of grated onion

Moisten with a little oyster liquor or soup stock.

Place a bit of butter on each oyster and bake in a hot oven from eight to ten minutes. Serve at once with a bit of chili sauce in a lettuce leaf in the center of each plate of oysters.

Asparagus Hollandaise With Poached Egg. Sauce Hollandaise

1 quart milk

2 tablespoons butter

3 heaping tablespoons corn flour 2 egg yolks

Juice 4 lemons

Melt the butter and add the flour; then boil the milk and add. Beat till smooth. Lastly add two egg yolks and the juice of four lemons.

Use cold boiled asparagus and place prettily around a bit of buttered brown bread toast. Place a freshly poached egg on top.

Pour over all the hot hollandaise sauce.

Lima Bean Croquettes

1 pound dried lima beans ½ cup bread crumbs

1 egg

1 tablespoon butter

1 cup milk

1 teaspoon salt

1 pinch pepper

Wash the lima beans and soak over night.

Boil the beans in two quarts of cold water with a pinch of soda. Cook one-half hour or until tender. Press through a sieve.

To this add the bread crumbs, the beaten egg, butter, milk, salt and pepper. Set aside to cool. Then form into croquettes.

Roll in beaten egg then in bread crumbs. Fry in deep hot fat until light brown.

Serve with savory sauce made as follows:

1 pint milk

1 teaspoon butter

1 heaping tablespoon corn flour

2 tablespoons cream 1 teaspoon savory

Stir the corn flour into the melted butter. When smooth, add the boiling milk and cream and savory. Let it come to a boil.