Egg Croquettes

Sauce-1 tablespn. butter 1 teaspn. onion juice

2 - 2 2/3 tablespns. flour 1 teaspn. salt

1 cup milk or thin cream 6 hard boiled eggs, chopped

The whites of eggs may be rubbed through a wire strainer or a ricer. Make sauce the usual way; cool; add the eggs and shape into croquettes, egg, crumb and bake. A few cooked chopped fresh or dried mushrooms may be added with the eggs.

Egg and Rice Croquettes

2 cups boiled rice

1/4 cup cream oil or melted butter grated onion or finely-sliced celery, or both chopped parslev

3-4 hard boiled eggs, chopped or the whites riced

Shape, heat in oven, serve with cream sauce, with or without peas or celery.