Sweet Potato And Almond Croquettes Brown Bread Cream Cheese

Tea

Sweet Potato And Almond Croquettes

To 2 c mashed sweet potato add 1 t salt, 2 T butter, 1 beaten egg, 3 T blanched almonds, chopped and pounded in a mortar, and enough hot milk or cream to make of the consistency to handle. It will probably be soft enough without the milk.

Form into any shape desired, dip into egg, then crumbs, and fry in deep fat.

For Boston Brown Bread see Lesson 17.

Preparing The Meal

From the sweet potatoes left over from Thursday evening make the croquettes and set aside to fry when ready for them.

Fifteen minutes before lunch time heat the fat. Make the tea and 5 m before serving fry the croquettes. Serve in a hot covered dish.

The Cream or Neufchatel Cheese should be removed from the wrappings, placed on a small plate and served with a cheese scoop or small knife.